| • 3 pounds new potatoes |
| • ¼ cup olive oil |
| • 1 tsp ground black pepper |
| • 1½ tsp kosher salt |
| • 2 Tbs minced garlic |
| • 2 Tbs minced fresh parsley |
| 1: Heat oven to 400°F. | |
| 2: Cut potatoes in half or quarters and toss in a bowl with oil, salt, pepper, and garlic until well coated. | |
| 3: Transfer potatoes to a sheet pan and spread into 1 layer. | |
| 4: Roast for 45 minutes to an hour until browned and crisp. Flip twice during cooking to ensure even browning. | |
| 5: Remove from oven, toss with parsley, season to taste, and serve hot. |
Found on FoodNetwork.com. Yields 8 servings.