Skip to main content
Epicurious
Gourmet

Parsley Leaf Potatoes

4.8

(7)

Recipe information

  • Yield

    Serves 8 generously

Ingredients

3/4 stick (6 tablespoons) unsalted butter, melted
12 small russet (baking) potatoes (about 4 pounds)
24 fresh flat-leafed parsley leaves, washed and spun dry

Preparation

  1. Step 1

    Preheat oven to 450°F.

    Step 2

    Pour butter into 1 large or 2 small shallot baking pans and tilt to coat. Put potatoes, 1 at a time, on a work surface and halve horizontally. Put a parsley leaf on cut side of each potato half and season potatoes with salt. Put potatoes, cut sides down, in melted butter. Sprinkle potatoes with salt to taste and roast, cut sides down, 35 minutes, or until golden. (Potatoes may be kept warm, covered with foil, about 15 minutes.)

TagsRusset PotatoPotatoRoot VegetableVegetableParsleyHerbs & SpicesSideDinnerLunchGluten FreeNut FreeVegetarian5 Ingredients or FewerRoastGourmet
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.