Garlic Parsley Potatoes
This dish is also called our “scrap potatoes” because this was thrown together with a bunch of leftover ingredients from our Thanksgiving Eve dinner. I used the excess herb butter juices from the Whole Roasted Chicken, extra potatoes from the Purée of Garlic Potatoes, and fresh parsley from the Marinated Mushrooms.
Every time I make the Whole Roasted Chicken, all the herb butter mixture I used to rub all over the skin of the chicken inevitably melts off to make this delicious herb butter bath. I will frequently use it in basting but I still have way more than you would need to make gravy and I inevitably end up throwing it away. I realized I could save this mixture and use it as a marinade to roast vegetables, especially starchy root vegetable like potatoes. If you aren’t making this dish as a side for the roasted chicken, you can just make it butter or olive oil.
Roasting is my favorite way to cook vegetables because it brings out that perfect sweetness of the veggies with a crisp brown exterior… most of all — it’s easy! Baking a potato to were it’s fully tender can take up to a hour so I cut down the cooking time by boiling them first.
Garlic Parlsey Potatoes
Yields: 4 servings
- 3 lbs baby potatoes (new red potatoes are ideal)
- 4 garlic cloves, crushed
- 1 C chopped fresh parsley
- 1/4 C butter (using the herbed butter mixture after roasting a Whole Chicken is the best)
Preheat oven to 375°F. Grease a large baking dish (I drizzled more of the herbed butter juices from the chicken).
Scrub your potatoes and place in a large pot. Cover them with cold water until the potatoes are just submerged. Bring to a boil and cook until tender. Whole small or baby potatoes should take 10 to 15 minutes to boil. Medium potatoes take 20 to 25 minutes.
Drain the potatoes and cut them into cubes. Place in the greased baking dish and scatter the garlic, parsley, and pieces of butter on top (or I just poured the herb butter mixture on top).
Bake for 15-20 minutes until the potatoes are slightly browned and the parsley is nice and crispy!