Roasted Potatoes with Parsley and Garlic

Roasted Potatoes with Parsley and Garlic


  • 2 long potatoes
  • 1 Tbs. extra-virgin olive oil
  • 2 Tbs. finely chopped fresh parsley
  • 1 garlic clove
  • 1/2 tsp. salt
  • Freshly ground pepper, to taste


Cut the potatoes into slices.

Place the potatoes in a bowl. Drizzle with the olive oil and toss to coat evenly.

Preheat a baking sheet in the oven for 5 minutes. Remove from the oven and carefully arrange the potatoes on the baking sheet in a single layer. Roast the potatoes, turning every 10 minutes, until evenly browned and tender when pierced with a knife, 30 to 35 minutes. Meanwhile, combine the parsley and garlic on a cutting board and chop together finely.

Transfer the potatoes to a serving dish and sprinkle with the salt and a grind of pepper. Add the parsley mixture and toss gently to coat and serve hot.


Sandanski, Благоевград, Bulgaria
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