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Roasted Potatoes with Parsley and Scallions

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Roasted Potatoes with Parsley and Scallions

Name: Roasted Potatoes with Parsley and Scallions
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings

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Level: Easy

Total: 1 hr
Active: 10 min

Yield: 4 servings

Champagne vinegar is sweeter and rounder than regular white wine vinegar which is why we chose it. This easy sauce is inspired by Italian Salsa Verde, a common accompaniment for potatoes. It has many less ingredients but still packs tons of flavor. Even though parsley is an herb, it’s still a healthful green, and this is a great way of getting more healthy greens into your diet. Recipe developed by Food Network Kitchen.

Directions

Toss 1 1/2 pounds Yukon Gold potatoes (cut into 1-inch pieces) with 2 tablespoons olive oil, 1 teaspoon each ground coriander and kosher salt and a few grinds of pepper. Roast on a preheated baking sheet at 450 degrees F until browned and tender, 40 to 45 minutes. Combine 1/2 cup chopped parsley, 3 sliced scallions, 2 tablespoons each olive oil and champagne vinegar and salt and pepper to taste; spoon over the potatoes.