Oven Baked Parsley Red Potatoes Recipes

OVEN ROASTED BABY RED POTATOES

Steps:

• Cut potatoes into 1" to 1 1/2" pieces. We didn't cut the really tiny taters. Place them in a large pot half full with warm water. Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked) Drain, cover to keep warm, and set aside
• In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1 1/2 tsp dry parsley, 1 tsp sea salt (or 3/4 tsp table salt) and 1/2 tsp black pepper.
• Gently Toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).
• Transfer potatoes to a large rimmed, non-stick baking pan and place cut side down. Bake at 425° for 20 minutes or until the sides facing the pan are golden. Transfer to a serving bowl, garnish with chopped fresh dill if desired and serve.

OVEN BAKED PARSLEY RED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place butter in a large baking dish and melt in preheating oven.
• Toss potatoes and onion in melted butter to coat.
• Bake in preheated oven until potatoes are tender, about 40 minutes. Sprinkle parsley over potatoes and season with salt and pepper; toss.

GARLIC RED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes in an 8x8 inch baking dish.
• In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
• Bake, covered, in preheated oven for 30 minutes. Uncover and bake until golden brown and tender when pierced with a fork, about 10 minutes more.

GARLIC AND PARSLEY SEASONED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.
• Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.

BABY RED POTATOES WITH GARLIC AND PARSLEY

Steps:

• Preheat oven to 375 degrees.
• Grease a 2 quart casserole dish (I use garlic flavour Pam).
• Scrub potatoes, chop into halves or quarters, depending on size of potato; place in casserole dish.
• Cut butter into pats; place randomly around top of potatoes.
• Sprinkle with parsley.
• Sprinkle with garlic.
• Bake, uncovered, at 375 degrees for about 10 minutes.
• Stir; cover; continue baking at 375 for about an hour, or until the potatoes are tender, stirring a couple more times during baking.

ROASTED POTATOES WITH BACON, CHEESE, AND PARSLEY

Steps:

• Place an oven rack in the bottom third of the oven and preheat oven to 450 degrees F (230 degrees C).
• Place potatoes in a large pot and cover with cold water and salt. Bring to a boil; reduce heat to medium and simmer until potatoes are just tender when pierced with a fork, about 12 minutes. Drain.
• Return potatoes to the pot; cover with a lid and shake pot vigorously, about 1 minute. Uncover and cool potatoes until easily handled, about 10 minutes. Peel potatoes and cut them crosswise into chunks.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until most of the fat has melted and bacon is tender, 5 to 7 minutes. Drain bacon slices on paper towels, reserving bacon fat in the skillet.
• Brush the bottom of a shallow 10x15-inch baking pan with half of the bacon fat and olive oil. Sprinkle salt and pepper over potatoes and arrange in the baking pan.
• Roast potatoes in the preheated oven until golden brown on the bottom, about 30 minutes. Remove potatoes from oven and reduce oven temperature to 375 degrees F (190 degrees C).
• Turn potatoes over in baking pan. Top with bacon pieces, Parmigiano-Reggiano cheese, and garlic. Drizzle remaining bacon fat on top.
• Return to the preheated oven and continue roasting until Parmigiano-Reggiano cheese is melted, about 15 minutes. Sprinkle with parsley and serve.

PARSLEY POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Combine butter and parsley; pour over the potatoes and toss to coat. Season with salt and pepper.

OVEN ROASTED RED POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered.
• Pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.

PARSLEY RED POTATOES

Steps:

• Peel off a strip around each potato if desired. Place in a large saucepan; cover with water. Add salt. Bring to a boil; reduce heat. Cover and cook for 15 minutes or until tender; drain. Add butter and parsley; toss until butter is melted.