These crispy roasted parsley potatoes are made in the oven with red potatoes, olive oil, onion, and fresh parsley. They come out golden and crisp on the outside with soft, steamy centers.
You need just 5 simple ingredients and about 10 minutes of hands-on time to make this recipe.
This crispy parsley potatoes recipe is a favorite side dish for Thanksgiving and Christmas. It's easy to make in a big batch and pairs well with other holiday sides and mains.
Recipe Overview: Roasted Parsley Potatoes
- ⭐Difficulty: Easy
- 🕒 Total Time: 35 mins
- 👥 Serves: 6
- Method: Oven roasted
- ⚠️ Most important tip: Toss the potatoes with the fresh parsley and salt after roasting so the parsley stays fresh and the potatoes stay crisp.
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FEATURED REVIEW ★★★★★
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!
- Tiffani
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Why This Recipe Works
- Fresh parsley goes on after roasting. Tossing the hot potatoes with fresh parsley at the end keeps its flavor fresh and bright instead of cooking it for the full 30 minutes.
- Red new potatoes get especially crisp. Their thin skins crisp nicely in the oven while the centers stay soft and creamy. I've also made this recipe with gold potatoes, but they don't get quite as crisp.
- It's simple enough for a holiday meal. You need just five ingredients and about 10 minutes of hands-on time, making this an easy side when you're preparing several Thanksgiving or Christmas dishes.
Key Ingredients & Substitutions
You need just 5 common ingredients to make this roasted parsley potatoes recipe.
RED 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.
How to make parsley potatoes in the oven
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 about 30 minutes, flipping halfway through, until the cut sides are golden brown and the potatoes are easily pierced with a fork.
- Finish: When crisp, remove from the oven. Add parsley and salt immediately and toss to coat. Serve hot and enjoy!
When you make this recipe, please leave a rating and review below. I always appreciate the feedback! ❤️
📖 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 about 30 minutes, flipping halfway through, until the cut sides are golden brown and the potatoes are easily pierced with a fork.
- Finish: When crisp, remove from the oven. Add parsley and salt immediately and toss to coat. Serve hot and enjoy!
Notes
Nutrition
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.
In my testing, these potatoes stay crispest when I add the salt after roasting. Toss them with the parsley and salt as soon as they come out of the oven.
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.
More Potato recipes
If you're planning a holiday meal, try one of these other easy potato side dishes next:
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*