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 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.  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.

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

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Credit:  Serge Bertasius Photography at

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