Parsley and Garlic Roasted Potatoes

Author Becky's Mindful Kitchen


Small red potatoes ( I used 6, adjust garlic and parsley if you use more or less)

  • 4 cloves garlic, minced
  • 1/3-1/2 c finely chopped parsley
  • Harvest Garlic Olive Oil
  • Harvest Lemon Olive Oil
  • asiago cheese for serving
  • Salt and Pepper to taste


  • Preheat oven to 375. 
    Quarter potatoes and drizzle olive oil liberally over the potatoes, salt and pepper the potatoes and place on a cooking sheet.  Add garlic to the potatoes and bake until slightly brown, about an hour.  Garlic will get brown and crispy but should not burn, remove pieces if they burn. In a small bowl, mix parsley with a few tsp of lemon olive oil. Once potatoes and garlic are cooked, transfer to a glass bowl and mix in parsley mixture, grated asiago cheese and salt and pepper to taste.  
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