Tuesday, 26 July 2011

Roast Potato With Parsley


5 Large Potatoes, washed with skin on
4 - 5 Sprigs Parsley
Generous lugs of Olive Oil
Sea Salt
Black Pepper


1. Preheat the oven to 200˚C.
2. Boil the potatoes with 1 tsp of salt for 5 mins. Drain and cut the potatoes into quarters or leave whole if smaller.
3.  Arrange the potatoes in a baking tray and scatter Parsley over them. Then drizzle the olive oil and sprinkle some sea salt and black pepper.
4. Roast the potatoes for 50 mins until the potatoes turn crispy and the flesh are tender.
5. Enjoy!

1 comment:

  1. My sons love this as a side dish very much! I on the other hand, try to eat as little as possible because there won't be room for the main course if eat too much!


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