Dan in the Kitchen -- Roasted Parsley and Garlic Baby Potatoes
  • 2 lb mixed bag of baby potatoes (Our bag had Yukon, Russet, and some type of purple potato. The original recipe used fingerling potatoes, so that's fine too.)
  • 3 tbsp olive oil
  • 1 tbsp minced garlic
  • 1-1/2 tbsp dried parsley
  • Salt/pepper to taste (Dan used 1-1/2 tbsp salt...this may be too much for some people. That's why the recipe says "to taste"!)
  1. Preheat oven to 425.
  2. In a large bowl, whisk together olive oil, garlic, parsley, salt and pepper.
  3. Cut potatoes into halves or fourths, depending on how big/small you want your pieces to be.
  4. Toss the potatoes in the olive oil mixture. (Tip from Dan: Really get your hands in there. You want to get olive oil on EVERYTHING.)
  5. Spread potatoes out in a single layer on a baking sheet.
  6. Roast for about 35 minutes.
  7. Serve hot, with roast chicken and fresh bread. (But, also really tasty eaten cold by themselves.)
Recipe by Just Putzing Around the Kitchen at https://www.justputzing.com/2011/09/dan-in-the-kitchen-roasted-parsley-and-garlic-baby-potatoes.html