Roasted Potatoes with Persillade
Serves: 4
Preparation time: 30 min.
Roasted potatoes Provence style: Leaving the potato skins on is healthy (they are a great source of fiber) and the Persillade adds zest. Goes well with meat dishes.
Ingredients:
Roasted Potatoes:
- 4 baking potatoes, skins left on, scrubbed and cut into thick wedges
- 2 tbsp olive oil
- 1 teasp coarse sea salt
- 2 teasp paprika
Persillade:
- 1/2 cup of Italian parsley
- 2 garlic cloves
- Salt and pepper
- 2 tbsp extra virgin olive oil
Preparation:
Preheat oven to 220°C (425°F).
In a large bowl, toss potatoes with the olive oil, salt and paprika.
Place potato wedges in one layer on a nonstick baking sheet. Roast, turning once, until potatoes are nicely browned and skin is crisp, about 15-20 minutes.
In the mean time prepare the Persillade. Chop parsley and garlic finely. Mix them together and add the extra virgin olive oil. Taste for salt and pepper.
Place potatoes in a serving dish, add the persillade and give it a toss.