3 lbs small red or white skinned potatoes or a mixture
1/4 cup extra virgin olive oil
1 1/2 tsps kosher salt
1 teaspoon freshly ground black pepper
2 tbsps minced garlic (6 cloves)
2 tbsps minced fresh parsley
Preheat oven to 400 degrees.
Cut the potatoes in half or quarters and place in a plastic bag with the olive oil, salt, pepper and garlic. Toss until the potatoes are well-coated. Pour on a baking sheet and spread out into one layer. Roast at 400 degrees for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
Remove the potatoes from the oven, toss with minced parsley, season to taste, and serve.
Potatoes may be cut the day before, covered with water and refrigerated until ready to cook.
Notes: Use leftovers for Roasted Potato Soup.