A simple roast potato becomes a thing of beauty thanks to humble parsley.
Cooks' note:
Potatoes can be kept warm, turned cut sides up and loosely covered with foil, about 30 minutes.
Recipe information
Total Time
1 hr
Yield
Makes 8 to 12 servings
Ingredients
3/4 stick (6 tablespoons) unsalted butter, melted
8 russet (baking) potatoes (4 lb total; preferably organic), scrubbed
16 fresh flat-leaf parsley leaves
Preparation
Step 1
Put oven rack in middle position and preheat oven to 450°F.
Step 2
Pour butter into a large shallow baking pan (1 inch deep) and tilt to coat bottom. Working with 1 potato at a time, halve potatoes lengthwise, then put a parsley leaf on cut side of each potato half and season with salt. Put potatoes, cut sides down, in baking pan and roast (do not turn over) until undersides are golden and potatoes are tender, 45 minutes.
