Parsley Leaf Potatoes
Saw this originally on Epicurious. I modified it by adding garlic
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 6 tablespoons unsalted butter melted
- 8 russet potatoes washed and scrubbed
- 16 flat leaf parsley leaves
- 6 garlic cloves cut in half
- Carbohydrate 39.23934 g
- Cholesterol 22.8975 mg
- Fat 8.819865 g
- Fiber 2.81624989628792 g
- Protein 4.791825 g
- Saturated Fat 5.5152945 g
- Serving Size 1 1 Serving (226g)
- Sodium 12.204 mg
- Sugar 36.4230901037121 g
- Trans Fat 0.6570945 g
- Calories 248 calories
Put oven rack in middle position and preheat oven to 450°F. Pour butter into a large shallow baking pan (do not use glass) and tilt to coat bottom. Halve potatoes lengthwise, then rub a the cut garlic clove (cut side down) all over the cut side of the potato. Place a parsley leaf on cut side of each potato half and season with salt. Place potatoes, cut sides down, in baking pan. place the cloves of garlic around the potatoes and roast (do not turn over) until undersides are golden and potatoes are tender, 45 minutes.
