Parsley Leaf Potatoes
Total Time
35 to 45 minutes
Cook Time
35 to 45 minutes
Rating
0 out of 5 stars
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Ingredients
8-12 servings
- 3 ounces (6 tablespoons) unsalted butter
- 8 small-medium baking potatoes (about 4 pounds), scrubbed
- 16 fresh flat-leaf parsley leaves
- Coarse salt
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Preparation
Step 1
Heat oven to 450 degrees F.
Step 2
Place roasting pan in oven with butter; once butter has melted, just a minute or two later, remove pan from oven.
Step 3
Halve each potato lengthwise.
Step 4
Place one parsley leaf in the center of each cut half, then sprinkle cut sides generously with salt.
Step 5
Arrange face-down in pan with melted butter; try not to nudge them around or the leaves will move off-center.
Step 6
Roast potatoes for 35 to 45 minutes (depending on size) until tender.
Step 7
If they get too dark underneath, flip the potatoes for the remaining roasting time.
Step 8
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Chef's notes
The butter in the pan may brown and darken during roasting, but it will enhance the flavor.
For a lighter version, half the butter can be replaced with olive oil.
Using smaller Russets can ensure maximum creaminess when roasted.
