- YIELD: 6-9 servings
|3||pounds small red potatoes, cut into wedges|
|1||T vegetable oil|
|1||tsp. black pepper|
|3||T chopped fresh parsley, divided|
Preheat oven to 425. In a large bowl, toss together potatoes, oil, salt, pepper and 2 T parsley. Arrange in a single layer on 2 rimmed baking sheets. Bake, stirring once for 20 to 25 minutes or until potatoes are golden brown. Sprinkle with remaining 1 T parsley.