We were invited for an italian-themed dinner this past Halloween weekend and I figured parsley potatoes was going to be a good vegan side dish to be served with the main meal. Quite filling, but terribly easy to make. Just need to watch over the timer while it’s getting ready in the oven.
The ingredient list for baked parsley potatoes is rather small. Just need about 10 to 12 small organic red potatoes, though I personally like the tri-colored ones that Trader Joe’s sells. Halve the potatoes (or quarter them if they are too big) and lay them skin-side down on a well oiled baking pan. Drizzle olive oil generously over the potatoes. Chop up fresh parsley and lay them over the potatoes making sure each half has at least one sprig of parsley. Sprinkle with sea salt and make in the oven for about 30 to 40 minutes at 400°F.
While the parsley potatoes are baking, thinly slice two onions and caramelize them in a non-stick pan with Marjoram, Sage and Thyme. Salt and pepper to taste. Serve the baked parsley potatoes over the bed of caramelized onions. Yum.
Have you made baked parsley potatoes?
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