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Roasted Red Potatoes with Parsley and Spearmint by Jesse Bluma

Roasted Red Potatoes with Parsley and Spearmint


1 1/2 pounds red potatoes, washed, thinly sliced
1 small yellow onion, cut into 4 wedges
1 celery stalk, washed, thinly sliced
1 bunch fresh Italian flat leaf parsley, washed, diced finely
1/2 bunch fresh spearmint, washed, diced very finely
1 clove garlic, peeled, diced
2 tablespoons olive oil
1 tablespoon organic honey
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
Coarse salt
Freshly ground pepper


Preheat oven to 400 degrees Fahrenheit (approximately 204.4 Celsius), with rack in the middle of the oven.  In a medium bowl, combine the ingredients, minus the celery.  Season with salt and pepper, and toss until well coated.

Overlap the potato slices just slightly in a baking dish.  Bake until potatoes are golden brown and crisp in areas, about 30 minutes.

Add in the slices of celery.

Make your meal extra special with your favorite desserts from Jesse Bluma at Pointe Viven.

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Credit:  Serge Bertasius Photography at,, stock.adobe

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