Prev Recipe Next Recipe
Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Roasted Potatoes with Parsley and Scallions

  • Level: Easy
  • Yield: 4 servings
  • Total: 1 hr
  • Active: 10 min
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.
Advertisement

Directions

  1. 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.

Photograph by Ryan Dausch

Categories:

Potato Side Dish

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Looking for Something Else?

Roasted Potatoes

(40)

Roasted Potatoes

(2)

Roasted Potatoes

Herb Roasted Potatoes

(19)
Advertisement

1 Review
Add Your Review

Anonymous

Naively, I followed the recipe word for word and ended up with a pile of ash where my potatoes used to be. I think the correct temperature is 350 instead of 450. Had toast for dinner instead.

See All Reviews