Parsley Garlic Fingerling Potatoes

Yocheved Shvarzblat Yocheved Shvarzblat
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Experience a burst of freshness with my Parsley Garlic Fingerling Potatoes, featuring Bowery’s premium parsley. Finely chopped, Bowery parsley adds a vibrant, garden-fresh flavor that perfectly complements the roasted fingerling potatoes. Tossed with aromatic garlic and a generous drizzle of olive oil, these potatoes are seasoned to perfection and roasted until golden brown. The result is a savory, herbaceous side dish with a delightful crunch, enhanced by the superior taste of Bowery parsley. Garnished with a final touch of fresh parsley, this dish is a celebration of quality ingredients and classic flavors.

1h 4
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Vegan Parve

Directions

  1. Heat the oven to 400 degrees Fahrenheit.

  2. Place the potatoes in a pot and fill the pot with water enough to cover them.

  3. Bring to a boil then cook for five minutes.

  4. Drain the water and slice the potatoes in half lengthwise.

  5. Prepare a metal sheet pan with parchment paper and place the potatoes on the pan with the garlic and most of the parsley reserving some for garnish.

  6. Season with salt and pepper and garlic powder then toss everything together.

  7. Arrange the potatoes cut-side down then bake for 30 to 35 minutes until roasted.

  8. Garnish with fresh parsley.

  9. Best served right away and hot.

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