Tuesday, January 14, 2014

Parsley Leaf Potatoes

Source: Smittenkitchen.com
Serves 8 to 12
3 ounces (6 tablespoons) unsalted butter
8 small-medium baking potatoes (about 4 pounds), scrubbed
16 fresh flat-leaf parsley leaves
Coarse salt
Heat oven to 450 degrees F. Place roasting pan in oven with butter; once butter has melted, just a minute or two later, remove pan from oven. Halve each potato lengthwise. Place one parsley leaf in the center of each cut half, then sprinkle cut sides generously with salt. Arrange face-down in pan with melted butter; try not to nudge them around or the leaves will move (as mine did) off-center. Roast potatoes for 35 to 45 minutes (depending on size) until tender. There’s no need to turn the potatoes over unless they get so dark underneath (this can happen with a thinner roasting pan or oven than runs hotter) that they risk overcooking before becoming fully tender; if so, just flip the potatoes for the remaining roasting time.
Serve immediately; cut sides up.

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