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.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
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.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.