I love these potatoes. They are so easy, so delicious, and can be served along side almost any meat and compliment it nicely. The only drawback is that they take an hour to cook so they are hard to throw together on a worknight.
That said, they are the perfect thing to serve if you are working on a meat dish that requires attention (like the lamb with tarragon sauce). These potatoes can be prepped a couple of hours in advance and thrown into the oven and basically forgotten until they have to be taken out an hour later. They give you the peace of mind of knowing that they will be taken care of while you attend to other things. They are also darn near fool proof and you can’t really overcook them because they just get softer and more delicious as they cook.
Roasted Parsley Potatoes
1.5 pounds red baby potatoes, diced
2 tsp dried parsley
1 tsp kosher salt
4 tbsp butter
Preheat the oven to 400 degrees.
In a round baking dish with a cover layer 1/4 of the the diced potatoes, then sprinkle with 1/2 tsp of dried parsley and 1/4 tsp kosher salt, then top with 1 tbsp of butter that has been cut into tiny cubes. Repeat these steps three more times until you have used up all the ingredients.
Place in the preheated oven with the top on for 30 minutes. Remove the top, stir the potatoes in the dish to redistribute, and then cook for an additional 30 minutes. Remove from oven and serve.