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Crispy roasted red new potatoes tossed with parsley and onion.
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Crispy Roasted Parsley Potatoes

These Crispy Parsley Potatoes are oven roasted with olive oil, onion, and parsley! They have a crispy outside and a steaming soft inside.
Course Side, Holiday
Cuisine American
Keyword parsley potatoes, parsley potatoes in oven, roasted new potatoes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 170kcal
Author Jamie

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!

Notes

See the blog post for ingredient notes, substitutions, step-by-step photos, expert tips, and more!
Storage: 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. 
Potato Varieties: New potatoes are the best potato variety for this recipe. 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! Use red new potatoes for a festive holiday look. Full sized gold potatoes make the best flavor substitution for new potatoes, but they will be less crispy and missing the sweet caramelized flavor.
Metal or glass baking pan? A metal or glass baking pan can be used for this recipe. The potatoes will still crisp in the oven with either type.
 

Nutrition

Calories: 170kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 125mg | Potassium: 702mg | Fiber: 3g | Sugar: 2g | Vitamin A: 123IU | Vitamin C: 15mg | Calcium: 18mg | Iron: 1mg