VEGETABLES - GARLIC ROASTED POTATOES

Serves 8

3 pounds small red- or white-skinned potatoes (or a mixture)

¼ cup good olive oil

1 ½ teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons minced garlic (6 cloves)

2 tablespoons minced fresh parsley

Preheat the oven to 400F.

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.  Dump the potatoes on a baking sheet and spread out into one layer; roast in the oven 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 the minced parsley, season to taste, and serve. 

MY NOTE:  Slide a knife into a potato at 45 minutes to see if it is done. 

From Barefoot Contessa Parties by Ina Garten.