Simple Herb-Crusted Parsley Potatoes
A delightful and versatile side dish featuring tender potatoes with a flavorful herb crust, perfect for any meal.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients Group Label
- 2 pounds Medium-sized Waxy Potatoes (Yukon Gold or Red) These potatoes hold their shape well and absorb flavors beautifully.
- 1 cup Fresh Parsley, finely chopped Adds vibrant color and flavor.
- 1/4 cup Extra Virgin Olive Oil Helps create a crispy crust.
- 3-4 cloves Garlic, minced Infuses the potatoes with savory aroma.
- 1 teaspoon Kosher Salt To season the potatoes.
- 1/2 teaspoon Freshly Ground Black Pepper Adds a subtle kick.
- 1 unit Lemon Zest Adds a bright, citrusy note.
- 1/4 cup Parmesan Cheese, freshly grated (optional) Adds a savory, umami quality.
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and scrub the potatoes thoroughly under running water. Pat them dry with a clean kitchen towel.
- Cut the potatoes into uniform pieces, about 1 to 1.5 inches in size.
- In a large mixing bowl, combine the chopped parsley, minced garlic, salt, pepper, lemon zest, and optional Parmesan cheese. Stir until well mixed.
- Drizzle the olive oil over the cut potatoes, tossing them gently to coat each piece evenly.
- Add the herb mixture to the bowl and toss again until all the potato pieces are well coated.
- Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
- Spread the herb-crusted potatoes in a single layer on the baking sheet.
- Place the baking sheet in the preheated oven and roast for about 25-30 minutes, shaking or stirring halfway through.
- Once golden-brown and crispy, remove from the oven and let cool for a few minutes.
- Serve warm, garnished with additional parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.