Roasted Red Potatoes with Parsley and Spearmint Recipe

Roasted Red Potatoes with Parsley and Spearmint

Jesse Bluma at Pointe Viven. All rights reserved.

Ingredients

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

Directions

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.

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Credit: Serge Bertasius Photography at FreeDigitalPhotos.net, istock.com, stock.adobe