These amazing Crispy Parsley Potatoes are oven roasted with olive oil, onion, and parsley! They have a crispy outside and a steaming soft inside. This easy potato recipe makes an excellent holiday side dish, potluck recipe, or meal prep recipe.
You need just 4 ingredients and 10 minutes of hands on time to make this recipe.
This crispy parsley potatoes recipe is a favorite side dish for Thanksgiving and Christmas! I also like it for Fall and Winter meal prep or potlucks since it's very easy, makes a big batch, and has an ultra cozy flavor.
This recipe is an easier alternative to more popular potato side dishes like my Dairy-Free Mashed Potatoes and Mashed Potatoes without milk.
Pair them with Crispy Roasted Brussels Sprouts, Sage Turkey Cranberry Meatballs, Dairy Free Swedish Meatballs, and Vegan Swedish Meatballs.
For similar potato recipes, check out my Crispy Baked Cottage Fries (circle fries) and Dairy-Free Scalloped Potatoes.
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How to make it
Ingredient Notes
You need just 4 common ingredients to make this roasted parsley potatoes recipe.
What are New Potatoes?
New potatoes are the same type of potato as their larger counterparts, but are harvested earlier while small. At this stage, the skin is tender and soft. This makes them perfect for crisping!
The flavor of new potatoes is sweeter which gives a nicer flavor when oven roasted. They are also more moist at this stage creating the perfect balance between crispy on the outside and soft on the inside. When harvested later and larger, these potatoes are more starchy and less sweet.
I like red new potatoes best for this recipe because the coloring makes them very festive. I most frequently make this recipe for winter holidays like Christmas, New Year's, and Thanksgiving.
Full sized gold potatoes make the best flavor substitution for new potatoes, but they will not be quite as crispy or have a sweet caramelized flavor.
Olive Oil
Olive oil has the best flavor but avocado oil or vegetable oil can be used as a substitute. For the best flavor and crispiest texture, make sure each piece is entirely coated with a thin layer of oil.
Onion
Onion adds that traditional flavor that's similar to the popular variation of adding a pack of dried onion soup mix. I used a yellow onion, and white onion is a good substitute if needed.
You also need fresh Italian Parsley and salt to make this recipe.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Learn how to make roasted Parsley New Potatoes in just 3 easy steps.
- Prep: Preheat the oven to 400 deg F (200 deg C). Spread the potatoes and onion over a large baking sheet or pan. Drizzle the olive oil over the potatoes and toss to coat each piece.
- Bake: Bake for 30 min or until potatoes are crisp and golden brown, removing from the oven mid-way to flip with a spatula for even browning.
- Finish: When crisp, remove from the oven. Add parsley and salt immediately and toss to coat. Serve hot and enjoy!
Expert Tips
Make the best roasted parsley potatoes with these expert tips!
Stick with red potatoes if you can.
Red potatoes have an excellent flavor when combined with parsley. They also have a smooth waxy skin that creates a thin crispy crust when roasted, unlike other potato varieties like russet potatoes or gold potatoes.
Use fresh Italian flat leaf parsley.
This variety of parsley has the nicest flavor. It's earthy and not overpowering. Regular parsley has a stronger more bitter flavor. And the flavor of dried parsley is altered by the drying process.
Salt at the end.
Salting before you bake can draw the water out of the potatoes, creating a drier center and less crispy outside. Salting just before serving keeps the outside crispy and inside soft and steamy!
For the best leftovers, don't salt potatoes you plan to store. Salt immediately after reheating in the oven or air fryer for best crispiness.
Recipe FAQs
Here I answered some frequently asked questions about this roasted Parsley Potatoes recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover roasted parsley potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer until crisp and warmed through to make crispy again.
While you can use other potato varieties for roasted parsley potatoes, new potatoes will be the crispiest and have the best flavor. Full-sized gold potatoes also taste nice but will not be as crispy. See the section called "What is a new potato" under ingredient notes to learn more.
Peeling small red potatoes is very tedious. Plus the skins enhance that delightful crispiness. If you'd like to peel the potatoes, I recommend using gold potatoes. They will not be as crispy if peeled but will still taste great.
Related potato side dish recipes to consider...
Looking for more tasty potato side dishes like these parsley roasted new potatoes? Check these out:
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📖 Recipe
Crispy Roasted Parsley Potatoes
Ingredients
- 2 pounds small red potatoes , quartered (1.4 kilograms)
- 3 tablespoons olive oil plus more as needed to fully coat each potato and onion piece (80 ml)
- ¼ medium onion , minced
- 2 tablespoons fresh Italian Parsley leaves , finely chopped, plus more to taste
- ¼ teaspoon fine sea salt plus more to taste
Instructions
- Prep: Preheat the oven to 400 deg F (200 deg C). Spread the potatoes and onion over a large baking sheet or pan. Drizzle the olive oil over the potatoes and toss to coat each piece.
- Bake: Bake for 30 min or until potatoes are crisp and golden brown, removing from the oven mid-way to flip with a spatula for even browning.
- Finish: When crisp, remove from the oven. Add parsley and salt immediately and toss to coat. Serve hot and enjoy!
tiffani says
Thanks, Jamie! I think you're taking over my kitchen! Made the salmon cakes yesterday, with a pan of your crispy roasted Brussel sprouts and these parslied potatoes. Easy prep, meal was delicious and a huge success!
Jamie says
I am so glad to hear it Tiffani! Thank you so much for trusting me and leaving a review to share your experience *virtual hug*