Garlic Roasted Potatoes

Garlic Roasted Potatoes 2 pounds Russian banana fingerling potatoes or other red, Yukon, or white potatoes 2 tbsp olive oil 1 tsp kosher salt 1/2 tsp fresh ground black pepper 2 to 3 cloves of garlic minced 2 tbsp fresh parsley minced Preheat the oven to 400F. Scrub the potatoes clean and pat dry with a towel. Cut the potatoes in half (or quarters, depending on the size of the potato) and place on a small, rimmed baking sheet. Drizzle the olive oil on top of the potatoes, add garlic, and season with salt and pepper. (Hint: Use a garlic press to mince garlic.) Toss the potatoes with tongs or your hands until the potatoes are evenly coated. Spread the potatoes into a single layer. Roast in the preheated oven for 35 to 45 minutes or until golden brown and crispy. Flip the potatoes every 10 to 15 minutes to ensure all sides of the potatoes get nice and crispy. Remove the potatoes from the oven and toss with fresh parsley. Check for seasoning before serving hot.