Roasted Potatoes with Scapes and Parsley


These potatoes make a delicious side for grilled meats with a helping of grilled radicchio. Save the leftovers to use in the Roasted Potato Salad below. Makes enough for 3-4 servings, plus reserves for the potato salad.

2.5 lbs. potatoes, scrubbed and cut into 1 - 1.5 chunks
3 TB sunflower or olive oil
3 garlic scapes, sliced very thin
Generous sprinkling of Maine sea or kosher salt to taste
1/4 cup chopped flat leaf parsley
salt and pepper to taste

Preheat oven to 375F. Toss potatoes with oil, scapes and salt. Spread out on a large cookie sheet or sheet pan. Roast, tossing every 10-15 minutes, until potatoes are nicely browned on the outside and soft on the inside, about 45 minutes. Remove from oven toss with parsley and season with salt and pepper to taste.

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