When you fall in love with a recipe on Instagram, what do you do, not make it? So here are the Parsley and Garlic Potatoes prepared in a muffin tin like in the reel of an English girl I’ve been following for some time. I love the videos and recipes she proposes, both for their simplicity of execution and, above all, for the affordable ingredients that are almost always already in our pantry. When I saw these garlic and parsley potatoes prepared in the 12 muffin tin, I literally imagined them ready in my kitchen.
I practically had everything: grandma’s parsley, potatoes bought a few days ago for a pumpkin recipe, grandma’s garlic left in the cellar since we made the roast chicken with her recipe, obviously then also extra virgin olive oil, salt and pepper, which are always in the pantry. So why delay when I might forget them, they might slip my mind and I won’t make these parsley and garlic oven-baked potatoes again?!
Before moving on to the recipe, I’ll leave you some links to other potato recipes on my blog Bea’s Recipes. Each link is clickable and will take you directly to the recipe you choose to read. I recommend not missing out on the Bavarian potatoes with foil known as Ofenkartoffeln if you know or speak German.
Remember that I’m waiting for you every morning in the Facebook group and fan page of Bea’s Recipes with the Recipe of the Day! Note in your agenda that every Monday, Wednesday, and Friday here on the blog you will find the new recipes! Three days, three new recipes all for you who are here with me in my kitchen every day!
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 77.60 (Kcal)
- Carbohydrates 14.98 (g) of which sugars 0.79 (g)
- Proteins 2.07 (g)
- Fat 1.30 (g) of which saturated 0.39 (g)of which unsaturated 0.18 (g)
- Fibers 1.85 (g)
- Sodium 93.43 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Parsley and Garlic Potatoes
- 5 medium-large potatoes
- as needed parsley
- 1 clove garlic
- 1 drizzle extra virgin olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 coffee cup water
- as needed cheese (grated to your liking)
Tools to Prepare Parsley and Garlic Oven Potatoes
- 1 Bowl
- 1 Cutting Board
- 1 Peeler
- 1 Mandoline
- 1 Spoon
- 1 Muffin Tin
- 1 Oven
- 1 Knife
- 1 Coffee Cup
- 1 Brush
- 1 Small Bowl
- 1 Chopper
As you may have noticed, the list of tools needed for the preparation of this recipe is longer than the list of ingredients that will be needed to make it. As I mentioned, it is a cost-effective recipe, perfect as an easy and quick side dish all year round with potatoes.
However, we will use many utensils, don’t hold it against me, the result will reward your efforts. If you’re lucky with the dishwasher you may not have to wash everything by hand afterwards. I have left clickable links in the list of tools to purchase the same ones you saw in the video recipe that I used in my recipe!
Steps of the Parsley and Garlic Potato Recipe
Let’s start by peeling the potatoes using a peeler or a knife. Quickly rinse them and pat dry with a cloth or some kitchen paper. Then take the mandoline and slice them not too thick, one stroke of the blade. Place the potato slices in a bowl where we can season them, so not too small. Turn on the oven with static mode to 400 – 425°F maximum.
Now proceed with the preparation of the parsley and garlic sauce. Take the parsley leaves and remove them from the hard stems which we’ll discard. Remove the skin from the garlic. Pour into the chopper or food processor both the parsley leaves and the garlic clove.
Add a drizzle of extra virgin olive oil, half a coffee cup of water and blend. If necessary, add a bit more water. Pour the garlic and parsley sauce into the bowl with the potato slices and mix quickly with a spoon. Sprinkle with salt and pepper and mix again. Set aside.
Take a small bowl and pour in the remaining amount of water from the coffee cup and a drizzle of extra virgin olive oil. With a kitchen brush coat the bottom and sides of a 12 muffin tin. Then proceed to insert the potato stack slices into the molds.
Coat the surface of the potato stacks with the parsley and garlic sauce. Sprinkle with grated cheese to create that beautiful and crispy crust we love so much! Bake in the center of the oven allowing them to cook for at least 30 minutes. Then turn off the oven and let them rest for a few minutes before serving the Parsley and Garlic Potatoes to our family or guests.
Wishing you all a good meal and reminding you that I’m here every day on my blog with lots of easy, fast, and delicious recipes like this one! Let me know in the comments if you liked this recipe and if you feel like it, send me a photo of your final result!
Storage and Variations:
We can store the parsley and garlic potatoes in a container with a lid, after they have completely cooled at room temperature, keeping them in the refrigerator for a couple of days. I can’t tell you if they remain good after freezing.
I only made 12 molds, so none were left over from dinner, therefore I can’t tell you if the garlic and parsley potatoes are good to freeze. Generally, I freeze cooked sides in the freezer for a couple of weeks, but in this case, I didn’t have the chance to try since they were too delicious and super fragrant that we finished them all.
For variations, I can advise you, if you don’t like garlic, to eliminate it. The scent of the final result will surely differ from mine, but obviously, if you don’t like it, it’s better not to include it. You already know it’s a product not meant for you, so why waste it? However, I don’t recommend replacing it with onion, as even in this case, it wouldn’t have the same scent and final result.
Obviously, the same goes for parsley; if you don’t have it, opt for another potato recipe from my blog. There are so many and all are easy and quick, so if you don’t have these two ingredients or don’t like them, change the recipe. This one is evidently not for you, just like sometimes recipes with peppers or other ingredients aren’t for me if I don’t like them or can’t digest them, I don’t have to make them by force.
