Jennifer Causey
Hands-On Time
10 Mins
Total Time
40 Mins
Serves 6

Give roasted potatoes a fresh new feel with zesty parsley, crunchy pistachios, and spicy garlic. This roasted potatoes recipe comes together quickly and because all of the ingredients get tossed together right on the baking sheet, it’s incredibly simple to make: no cooking skills required. Multicolored fingerling potatoes are not a must but will add gorgeous color to the table. Feel free to use red potatoes or any baby potato variety. Serve them any night of the week or as a vibrant Thanksgiving side dish.

How to Make It

Step 1

Preheat oven to 400°F. Toss together potatoes, salt, several grinds black pepper, and 1 tablespoon of the oil on a rimmed baking sheet. Spread in a single layer. Bake in preheated oven until potatoes are golden and tender, 30 to 35 minutes, tossing halfway through.

Step 2

While potatoes bake, toss together parsley, pistachios, garlic, and remaining 1 teaspoon oil in a bowl.

Step 3

Top potatoes with pistachio-parsley crumble. Zest lemon over top. Cut lemon in half, and squeeze juice over potatoes.

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