Best 9 Roasted Parsley Potatoes Recipes

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Roasted Parsley Potatoes: A Delightful Side Dish with a Twist

Roasted parsley potatoes are a delicious and versatile side dish that pairs perfectly with a variety of main courses. Made with simple ingredients, this dish elevates the humble potato to new heights. The potatoes are roasted until crispy on the outside and tender on the inside, then tossed with a flavorful mixture of parsley, garlic, butter, and lemon zest. The result is a dish that is both satisfying and elegant.

This article provides three variations of roasted parsley potatoes to suit different tastes and preferences. The classic roasted parsley potatoes recipe uses fresh parsley, garlic, butter, and lemon zest to create a simple but delicious dish. For a more savory option, the roasted parsley potatoes with bacon recipe adds crispy bacon and a sprinkling of Parmesan cheese. And for a vegan-friendly version, the roasted parsley potatoes with olive oil recipe uses olive oil instead of butter.

No matter which variation you choose, roasted parsley potatoes are sure to be a hit. They're easy to make, packed with flavor, and perfect for any occasion. So grab some potatoes and get ready to experience this delightful side dish!

Here are our top 9 tried and tested recipes!

ROASTED FINGERLING POTATOES WITH LEMON-PARSLEY AIOLI



Roasted Fingerling Potatoes with Lemon-Parsley Aioli image

Provided by Giada De Laurentiis

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds fingerling or baby potatoes, scrubbed and halved lengthwise
1 1/2 teaspoons kosher salt
1/8 teaspoon cayenne pepper
1/4 cup extra-virgin olive oil
2/3 cup mayonnaise
1/4 cup freshly squeezed lemon juice (from 1 lemon)
2 tablespoons lemon zest (from 2 lemons)
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
2/3 cup fresh Italian parsley leaves, chopped

Steps:

  • For the potatoes: Preheat the oven to 450 degrees F.
  • In a medium bowl, toss together the potatoes, salt, cayenne and olive oil. Place the potatoes cut-side down on a non-stick baking sheet and bake for 20 minutes, or until the potatoes are golden brown and cooked through.
  • For the aioli: While the potatoes are roasting, whisk together the mayonnaise, lemon juice, lemon zest, mustard and salt in a small bowl. Fold in the chopped parsley and set aside until ready to serve.
  • Serve the potatoes warm alongside the bowl of lemon-parsley aioli, for dipping.

CHICKEN CONFIT WITH ROASTED POTATOES AND PARSLEY SALAD



Chicken Confit With Roasted Potatoes and Parsley Salad image

This recipe takes its name from the French technique for preserving food by salting it and cooking it for a long time in fat, as in your classic duck or goose confit. But it isn't truly a confit - you won't need gallons of fat. It's more of a slow braise in olive oil scented with thyme and garlic. The chicken grows dense in the cooking, and deeply flavorful. (Have an immersion circulator? Just bag the chicken with a few tablespoons of olive oil, some salt, pepper, peeled garlic and a couple sprigs of thyme, then put it in the bath at 165 degrees for about four hours.) Pull the chicken from the oil when it's done, and allow it to chill uncovered in the refrigerator until you're ready to crisp it up in a hot pan while the potatoes roast unattended in the oven. For serving alongside, you discipline some parsley with a knife, and mix it with a salty, acidic mustard dressing that complements the bird.

Provided by Sam SIfton

Time 3h

Yield 2 servings

Number Of Ingredients 11

2 chicken legs, thigh and drumstick together
Kosher salt and freshly ground black pepper
4 cups extra-virgin olive oil
4 sprigs fresh thyme
4 cloves garlic
5-6 baby Yukon Gold potatoes or any "C"-size potato, red or yellow, halved
1 bunch flat-leaf parsley leaves, rinsed, dried and roughly chopped
1 shallot, peeled and thinly sliced
2 tablespoons finely chopped Kalamata olives
1 1/2 tablespoons lemon juice
1 tablespoon whole-grain mustard

Steps:

  • Make the chicken confit. Heat oven to 250. Season the chicken legs with salt and pepper, and place in a pan just large enough to fit them comfortably. Add oil, thyme and garlic, place on stovetop over medium heat and cook until the oil just begins to bubble.
  • Transfer pan to oven, uncovered. Cook for 1 1/2 to 2 hours, until the meat is easily pierced with a thin-bladed knife. (Adjust oven temperature up or down to make sure oil is just bubbling.) Allow to cool, then remove chicken from oil and place on a plate. Place in refrigerator until ready to cook. Strain oil, and reserve, covered, in the refrigerator. Chicken can be cooked a few days ahead of use.
  • Make the potatoes. Heat oven to 425. Place the potatoes in a roasting pan, and toss with 2 to 3 tablespoons of the reserved oil. Arrange the potatoes cut side down on the pan, and place in the oven, until golden and crisp, approximately 40 minutes to an hour. Remove from oven, and salt to taste.
  • Finish the chicken confit. Put 3 tablespoons of the reserved oil into a pan set over medium heat. When it shimmers, add the chicken, and cook, turning once or twice, until both sides are nicely crisp and brown, approximately 15 minutes. Serve hot or at room temperature.
  • Make the parsley salad. Combine parsley leaves, shallots and olives in a medium-size bowl. In a small bowl, whisk together the lemon juice, 3 tablespoons of the reserved oil and the mustard. Season with salt and pepper to taste, then toss the parsley and the dressing together.
  • To serve, place a chicken leg and half of the potatoes and parsley salad on each plate.

PARSLEY, LEMON, AND WALNUT PESTO ON ROASTED SWEET POTATOES



Parsley, Lemon, and Walnut Pesto on Roasted Sweet Potatoes image

When roasting sweet potatoes, leave the skins on for greater nutrition (and better texture). High heat muddies the fresh flavors of the herbs and lemon zest in pesto, so spoon it on just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 7

4 sweet potatoes, scrubbed and cut into 1-inch wedges
7 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 cups fresh flat-leaf parsley
1/4 teaspoon chopped garlic (about 1 small clove)
1/2 cup raw walnuts, toasted
Grated zest of 1 lemon, plus 1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 425 degrees. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil. Season with salt and pepper. Roast, turning once, until golden and tender, 23 to 25 minutes. Let cool slightly.
  • Meanwhile, pulse parsley, garlic, walnuts, zest, and lemon juice in a food processor until coarsely chopped. Drizzle remaining 6 tablespoons oil and process until combined. Season with salt and pepper.
  • Top roasted sweet potatoes with 2 tablespoons pesto.

Nutrition Facts : Calories 431 g, Fat 33 g, Fiber 6 g, Protein 5 g, SaturatedFat 4 g, Sodium 120 g

LEMON AND PARSLEY SKILLET-ROASTED FINGERLING POTATOES



Lemon and Parsley Skillet-Roasted Fingerling Potatoes image

Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.

Provided by Claire Saffitz

Categories     Bon Appétit     Potato     Parsley     Kid-Friendly     Side     Thanksgiving     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 12 servings

Number Of Ingredients 6

3 pounds fingerling potatoes, scrubbed, halved lengthwise
1/3 cup fresh lemon juice
2 teaspoons kosher salt
6 tablespoons unsalted butter, cut into pieces, divided
1/3 cup chopped fresh parsley
Flaky sea salt

Steps:

  • Combine potatoes, lemon juice, kosher salt, and 3 Tbsp. butter in a large straight-sided skillet or a Dutch oven; add cold water just to cover. Bring to a boil over medium-high heat and cook until potatoes are tender, 20-25 minutes. Increase heat and boil rapidly until pan is almost dry, 15-20 minutes more (there will still be a sheen of butterfat).
  • Using a slotted spoon, transfer about half of potatoes to a plate and arrange potatoes remaining in skillet cut side down in a single layer (if your skillet is smaller, you may need to work in a few batches). Reduce heat to medium and cook potatoes undisturbed until water is evaporated and cut sides of potatoes are deeply browned, 5-10 minutes.
  • Using a thin metal spatula, scrape skillet to cleanly release potatoes and transfer to a large bowl. Return skillet to medium heat, add 1 Tbsp. butter, and repeat browning process with reserved potatoes. After scraping skillet to release potatoes, return first batch, along with parsley and remaining 2 Tbsp. butter, to skillet and toss until potatoes are well coated. Serve sprinkled with sea salt.
  • Do ahead
  • Potatoes can be boiled 4 hours ahead. Let cool in skillet, then cover and let sit at room temperature. Brown just before serving.

ROASTED POTATOES WITH BACON, CHEESE, AND PARSLEY



Roasted Potatoes With Bacon, Cheese, and Parsley image

Ohhh are these good. I made them a couple of days ago and loved them. From Nov 07 Bon Appetit. Prep includes cooking potatoes.

Provided by MarraMamba

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

3 lbs medium yukon gold potatoes (about 3 inches in diameter)
6 ounces bacon, halved lengthwise, then cut crosswise into 1/2-inch pieces (about 6 slices)
2 tablespoons olive oil
1/2 cup grated parmigiano-reggiano cheese
2 garlic cloves, finely chopped
1/4 cup chopped flat leaf parsley

Steps:

  • Preheat oven to 425°F with rack in lowest position.
  • Generously cover potatoes with cold water in a 4-quart pot and add 1 tablespoon salt. Bring to a boil, then simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 12 minutes. Drain. Cool potatoes to warm, then peel and cut in half crosswise.
  • Cook bacon in a 12-inch heavy skillet over medium heat, stirring, until cooked through but still flexible. Drain on paper towels, reserving fat in skillet.
  • Brush bottom of a 15- by 10-inch shallow baking pan with oil and half of reserved bacon fat. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper and arrange, cut sides down, in baking pan. Bake until undersides are golden brown, 30 to 35 minutes.
  • Reduce oven temperature to 375ºF. Turn potatoes over, then sprinkle with cheese, bacon, and garlic and drizzle with remaining bacon fat (if fat congeals, reheat briefly over medium heat). Bake until cheese is melted, about 15 minutes. Sprinkle with parsley.
  • Cook's notes:
  • • Potatoes can be boiled and peeled 1 day ahead and chilled in an airtight container.
  • • Potatoes, without cheese, bacon, garlic, and bacon fat, can be baked 6 hours ahead and kept, loosely covered, at room temperature. Turn potatoes over and proceed with recipe, baking a little longer. If baking at same time as stuffing, leave oven temperature at 425°F.

CHICKEN WITH PARSLEY AND THYME STUFFING AND ROASTED POTATOES



Chicken with Parsley and Thyme Stuffing and Roasted Potatoes image

Categories     Chicken     Potato     Poultry     Roast     Bacon     Sausage     Winter     Thyme     Bon Appétit

Yield Serves 4

Number Of Ingredients 19

Chicken
6 tablespoons (3/4 stick) butter
1 medium onion, finely chopped
6 cups (loosely packed) fresh white breadcrumbs
3 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1 5-pound roasting chicken (liver, heart, gizzard and neck reserved)
2 tablespoons vegetable oil
14 thick-cut bacon slices
8 medium-size white-skinned potatoes (about 4 pounds), peeled, quartered
8 small pork breakfast sausages
Gravy
1 small onion, chopped
2 tablespoons all purpose flour
2 cups Chicken Giblet Stock
1/2 cup dry red wine
Red currant jelly

Steps:

  • For chicken:
  • Melt 4 tablespoons butter in heavy large skillet over medium heat. Add onion and sauté until just beginning to soften, about 6 minutes. Remove from heat. Add breadcrumbs, parsley, thyme, lemon juice and lemon peel and stir gently to blend. Season stuffing generously with salt and pepper. Cool. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Preheat oven to 400°F. Pat chicken dry with paper towels. Spoon stuffing into cavity of chicken. Tie legs together to hold shape. Rub remaining 2 tablespoons butter over outside of chicken. Sprinkle chicken lightly with salt and pepper. Pour oil into heavy large roasting pan. Place chicken in pan. Arrange 6 bacon slices over chicken. Arrange potatoes around chicken.
  • Roast chicken and potatoes 45 minutes. Reduce oven temperature to 375°F. Starting at 1 short end of each remaining bacon slice, roll up into cylinders. Secure with toothpicks. Arrange bacon rolls and sausages around chicken. Remove bacon slices from atop chicken; reserve for garnish. Continue roasting chicken until meat thermometer inserted into thickest part of thigh registers 180°F and potatoes are tender, about 45 minutes longer. Transfer chicken, potatoes, sausages and bacon rolls to platter. Tent chicken with aluminum foil to keep warm.
  • For Gravy:
  • Pour off all but 3 tablespoons drippings from roasting pan. Finely chop chicken liver. Add liver and onion to drippings in roasting pan and sauté over medium heat until onion begins to turn golden, about 3 minutes. Sprinkle with flour and stir 2 minutes. Gradually stir in wine and remaining 1 cup Chicken Giblet Stock. Simmer until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
  • Garnish chicken with reserved bacon slices. Pass gravy and jelly separately.

ROASTED POTATOES WITH BACON, CHEESE, AND PARSLEY



Roasted Potatoes with Bacon, Cheese, and Parsley image

Provided by Gina Marie Miraglia Eriquez

Categories     Cheese     Dairy     Pork     Potato     Vegetable     Side     Bake     Christmas     Thanksgiving     Dinner     Parmesan     Meat     Bacon     Root Vegetable     Fall     Winter     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 (side dish) servings

Number Of Ingredients 6

3 pounds medium Yukon Gold potatoes (about 3 inches in diameter)
6 ounces bacon (about 6 slices), halved lengthwise, then cut crosswise into 1/2-inch pieces
2 tablespoons olive oil
1/2 cup grated Parmigiano-Reggiano
2 garlic cloves, finely chopped
1/4 cup chopped flat-leaf parsley

Steps:

  • Preheat oven to 425°F with rack in lowest position.
  • Generously cover potatoes with cold water in a 4-quart pot and add 1 tablespoon salt. Bring to a boil, then simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 12 minutes. Drain. Cool potatoes to warm, then peel and cut in half crosswise.
  • Cook bacon in a 12-inch heavy skillet over medium heat, stirring, until cooked through but still flexible. Drain on paper towels, reserving fat in skillet.
  • Brush bottom of a 15- by 10-inch shallow baking pan with oil and half of reserved bacon fat. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper and arrange, cut sides down, in baking pan. Bake until undersides are golden brown, 30 to 35 minutes.
  • Reduce oven temperature to 375°F. Turn potatoes over, then sprinkle with cheese, bacon, and garlic and drizzle with remaining bacon fat (if fat congeals, reheat briefly over medium heat). Bake until cheese is melted, about 15 minutes. Sprinkle with parsley.

ROASTED PARSLEY POTATOES



Roasted Parsley Potatoes image

These roasted potatoes are melt in your mouth delicious. I especially love the tender creamy inside and the crispy roasted outside.

Provided by cervantesbrandi

Categories     Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs potatoes (if you can find fingerling potatoes, use them.)
1/4 cup olive oil
2 tablespoons mayonnaise
2 tablespoons garlic, minced
2 tablespoons parsley, chopped
1 tablespoon basil, chopped
salt
pepper
grated parmesan and chopped parsley (to garnish) (optional)

Steps:

  • Preheat oven to 375°F
  • Cut potatoes into large pieces (if potatoes are small, you can leave them whole). Do not peel skin.
  • In a large bowl, fold the rest of the ingredients (except the garnishings) with the potatoes and make sure that the potatoes are coated with all the ingredients.
  • Place potatoes in roasting pan uncovered.
  • Roast for about 30 minutes, stirring occasionally, until potatoes are golden brown in some spots and cooked through.
  • Garnish with parmesean and chopped fresh parsley if desired.

SKILLET-ROASTED POTATOES WITH LEMON AND PARSLEY



Skillet-Roasted Potatoes with Lemon and Parsley image

This is a decadent and super easy dish for all those potato lovers out there!

Provided by Marilena Leavitt

Categories     Side Dish - Meze Dish

Time 40m

Yield serves 4

Number Of Ingredients 5

1 lb. baby, new, or fingerling potatoes (about 1.5" in size)
2 TBSP. fresh lemon juice
1 tsp. sea salt
3 TBSP. butter
2 TBSP. fresh parsley, minced

Steps:

  • Scrub the potatoes well and cut them in half. If you are using fingerling potatoes, cut in half lengthwise.
  • Combine the cut potatoes, the lemon juice, the salt and one tablespoon of the butter in a 12" enameled cast iron skillet (or a similarly sized, deep, heavy bottom frying pan). Add enough water to just cover the potatoes. Bring the water to a boil over medium-high heat and cook the potatoes for about 25-30 minutes, or, until the pan is almost dry and the potatoes are tender. Depending on the size of your potatoes the time for this step might vary.
  • Arrange the potatoes in the skillet, cut side down, in a single layer. Add the second tablespoon of the butter to the skillet and cook the potatoes over medium heat, for about 5-10 minutes or so, or until the potatoes are well brown, making sure you do not disturb them at all!
  • When the potatoes are well browned, add the last tablespoon of the butter along with the fresh parsley to the skillet and toss gently to coat the potatoes.
  • Serve immediately on a warm plate with an extra sprinkle of flaky sea salt and some extra lemon on the side.

Tips:

  • Choose the right potatoes: Waxy potatoes like Yukon Gold or Red Bliss hold their shape better than starchy potatoes like Russets, making them ideal for roasting.
  • Cut the potatoes evenly: Uniformly sized pieces will ensure even cooking.
  • Toss the potatoes in oil and seasonings before roasting: This will help them crisp up and develop flavor.
  • Roast the potatoes at a high temperature: This will give them crispy edges and a fluffy interior.
  • Shake the pan halfway through roasting: This will prevent the potatoes from sticking to the pan and help them cook evenly.
  • Add the parsley and lemon zest at the end of roasting: This will preserve their flavor and color.

Conclusion:

Roasted parsley potatoes are a delicious and easy side dish that can be enjoyed for breakfast, lunch, or dinner. They are perfect for a weeknight meal or a special occasion. With their crispy edges, fluffy interior, and bright parsley and lemon flavor, these potatoes are sure to be a hit with everyone at the table.

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