- 2½ pounds medium red potatoes
- 6 cloves garlic, minced
- ⅓ cup olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon minced fresh parsley
- Heat the oven to 375° F. Cut the potatoes in quarters. Toss with the garlic, oil, salt, and pepper, and spread mixture on a baking sheet in a single layer.
- Roast, stirring once, until the potatoes are soft at the center and golden brown and crispy on all sides, about 45-50 minutes. Sprinkle with parsley and serve.