• 3 pounds small red or white potatoes
• 1/4 cup good olive oil
• 1 1/2 teaspoons kosher salt 
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced garlic (6 cloves)
• 2 tablespoons minced fresh parsley ( Elderberry Herb Farm or Lumps Spice Company)

Preheat the oven to 400 degrees F.

1. 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.
2. Transfer the potatoes to a sheet pan and spread out into 1 layer.
3. Roast in the oven for 45 minutes to 1 hour or until browned and crisp.
4. Flip twice with a spatula during cooking in order to ensure even browning.
5. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.