3 pounds small red potatoes
1/4 cup olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons crushed garlic, about 6 cloves
2 tablespoons 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 foil-lined heavy sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip once with a spatula during cooking in order to promote even browning.
Remove the potatoes from the oven, top with minced parsley, and serve hot.