My partner doesn't like mashed potatoes so I am always looking for other ways to prepare potatoes, especially for holidays. This recipe appealed to me because it looked really easy but still fancy.
Notes:
- If I have it, I use duck fat.
- I make as many potatoes as will fit on the pan (so there isn't an empty spot just spitting grease in the oven). I have used gold potatoes and Russets and both work nicely.
- One time I made it without the parsley leaves because I didn't want to go to the store. They tasted great anyway.
Verdict: Absolutely wonderful and not fussy in the least. These are probably going to be my go-to special occasion potato.
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RECIPE: Parsley Leaf Potatoes (Smitten Kitchen)
