|3 pounds small red or white potatoes|
|1/4 cup olive oil|
|1 1/2 teaspoons kosher salt|
|1/4 cup good olive oil|
|1 tsp freshly ground black pepper|
|2 tbsp minced garlic|
|2 tbsp minced fresh parsley|
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
RECIPE CREDIT The Food Network