- 1 kg small red or white potatoes, quartered
- 4 tbsp olive oil
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 5 cloves of garlic, chopped
- 2 tablespoons minced fresh parsley
- Preheat the oven to 160 degrees celsius.
- Place the potatoes in a bowl.
- Add olive oil, salt, pepper, and garlic. Toss well.
- Transfer the potatoes to a sheet pan and spread out into 1 layer.
- Roast in the oven for 1 hour or until browned and crisp. Do remember to flip the potatoes halfway.
- Remove the potatoes from the oven and toss with parsley.
- If there is not enough salt in the potatoes, you can always sprinkle some salt while the potatoes are still hot.
