Roasted Baby Potatoes with Soy, Butter, and Parsley
I needed a good side dish to accompany a roasted pork tenderloin I was making for dinner, so I made this roasted baby potatoes with soy, butter, and parsley recipe. They were fantastic! The potatoes were gone very quickly, and everyone raved about them. This easy roasted baby potatoes recipe paired nicely with our pork tenderloin, roasted green beans and mushrooms, and dinner rolls.
Roasted Baby Potatoes with Soy, Butter, and Parsley
Ingredients:
- 20 Dutch baby potatoes
- 1 tbsp olive oil
- Sea salt and freshly cracked black pepper
- 2 tbsp fresh parsley, chopped, divided
- 2Â tbsp soy sauce
- 2 tbsp butter, melted
- 1 clove of garlic, minced
How to Make Roasted Baby Potatoes with Soy, Butter, and Parsley:
Preheat the oven to 350 degrees. Coat a large baking dish with olive oil cooking spray.
Bring a large pot of water to a boil and par-cook the potatoes for 5 minutes. Drain and let cool.
Once the potatoes have cooled, slice them in half.
Drizzle with olive oil. Season with sea salt and freshly cracked black pepper to taste, along with ½ of the parsley, and mix well. Place them in a baking dish.
Roast in the oven for 20 minutes.
Meanwhile, mix the soy sauce and melted butter until well combined.
Remove the potatoes from the oven and toss with the soy sauce & butter, along with the minced garlic; mix well, and return to the oven to roast for 5 minutes, or until the potatoes are tender.
Remove from the oven, pour into a serving bowl, and top with remaining parsley.
Serve and enjoy.
Equipment
Ingredients
- 20 Dutch baby potatoes
- 1 tbsp olive oil
- Sea salt and freshly cracked black pepper
- 2 tbsp fresh parsley chopped, divided
- 2 tbsp soy sauce
- 2 tbsp butter melted
- 1 clove of garlic minced
Instructions
- Preheat the oven to 350 degrees. Coat a large baking dish with olive oil cooking spray.
- Bring a large pot of water to a boil and par-cook the potatoes for 5 minutes. Drain and let cool.
- Once the potatoes have cooled, slice them in half.
- Drizzle with olive oil. Season with sea salt and freshly cracked black pepper to taste, along with ½ of the parsley, and mix well. Place them in a baking dish.
- Roast in the oven for 20 minutes.
- Meanwhile, mix the soy sauce and melted butter until well combined.
- Remove the potatoes from the oven and toss with the soy sauce & butter, along with the minced garlic; mix well, and return to the oven to roast for 5 minutes, or until the potatoes are tender.
- Remove from the oven, pour into a serving bowl, and top with remaining parsley.
- Serve and enjoy.
Oh wow, these potatos look sooooo good! I have never used soy sauce on potatos before! I will have to try it out!
Great Recipe!
wow…wow…wow… simply beautiful!!! i usually make mine with salt, pepper, rosemary and olive oil… this is a must try for me… soy sauce will be used next 🙂
I did a similar roasting of potatoes with rosemary. Love it!
I bet the soy sauce added a great flavour, sounds yum!
Hi there, congrats of being featured in the FFF! I have seen a similar way of preparing the new potatoes like this with soy by a Japanese woman, I now believe soy and potatoes can taste good together : ) Same as you I like cooking, blogging and photography and then I combined all these interests and have my foodblog : )
what a fantastic color!
I wouldn’t even need the pork with potatoes like that 🙂 Well, ok if you had extra, I would love the pork too haha 🙂
I’m completely intrigued by the addition of soy. Brilliant1 I have to try this and soon.
Those babies look great! The soy kinda adds a sheen, doesn’t it? Love that.
Ooooh…these potatoes look delicious! I love that you added soy to them, YUM!
Soy, I would of never thought of that!
I love potatoes. Too bad my husband is not that big of fan. Potatoes are good all ways though. These look tasty.
What an interesting combination! I love soy – will definitely have to try this!
The baby potatoes looks so yummy. Still have some purple potatoes left. Will give it a try. Tks for your sharing.
Mmm, a new reason for me to stop at our farmers market this week. What a simple combination with great results–I think I will be inspired and do something like this but with olive oil. I even have parsley growing on my deck and climbing over itself to be used! Thanks for the idea.
Those look so tasty! I love it! I can’t wait to start roasting stuff for fall.
I have never tried soy before…the potatoes look perfect!
i stumbled upon your blog about a month ago and i’m hooked. your blog entries are homey and lovely. keep up the great work
This is a nice variation on roasted potatoes! I’ll bet it was great with your pork.
WOWOW..Am drooling here seriously..tooo temptinggggg…
Yum! What a great combination.
Soy on potatoes is totally awesome, they work great together, looks delish!
mmm that looks good 🙂 i make something similar, but add mirin as well. i love potatoes, especially with a nice hearty roast 🙂
Like everyone else, I’m going to have to try the soy!
I’ve never tried soy sauce on potatoes…I like it…sounds very tasty!
Oh Yummmo!!!! These look so good! Potatoes are one of my favourite dishes, and you have brought out their beautiful color in this photographed bake!
Like many before me..I’m thinking soy… really soy? But the dish sounds wonderful!
They pretty much look like the tastiest potatoes I’ve ever seen! So shiny and soft! mmmmmmm….
potatoes with parsley (parsleyed potatoes?) is one of my favorites. yours appear to be much more tasty than what i was served in the cafeteria in school. i still liked those, so i know i’d love these.
would have never thought of adding soy sauce to potatoes, but what an intriguing idea!
very interesting combination of soy and potatoes…looks tempting 🙂
I strongly encourage you to submit this to our Potato Ho Down Roundup!
Wow, these look so good.
I have never used soy sauce on roasted potatoes. Will have to try that! 🙂
I would have sooner woken up with my head sewn to the carpet than to think of using SOY in a dish like this! Potatoes and Soy?! Wow, I’m intrigued…
Ok, that does it. You have to move and be my neighbor and let me sample all of your recipes. I’ve got my plate and fork ready!