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.

Other roasted veggies recipes:
Roasted Asparagus
Roasted Brussels Sprouts with Crispy Shallots
Roasted Beets with a Curry Vinaigrette

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!


2 Responses to “Garlic Parsley Potatoes”
  1. Beth says:

    I pretty much can’t think of a situation where roasted potatoes aren’t a good idea. I usually just do them with olive oil and seasoning salt until they’re crispy on the outside and soft on the inside, but I love the addition of parsley, and I have a ton of parsley outside now that’s trying desperately to survive the frost. Maybe I’ll put some of it out of it’s misery 🙂

    • jdubs says:

      olive oil and salt is definitely the healthier way to go and that is how I normally do most roasted veggies but since i just didn’t want to “waste” the butter excess… haha binging once in a while is okay

      the roasted parsley is really amazing… definitely throw as much as possible it, it’s like thin herb / veggies crisps!

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