3 lb. red skinned potatoes
1/4 c. olive oil
1 1/2 tsp. salt
1 tsp. ground black pepper
2 tbsp. minced garlic
2 tbsp. fresh parsley

Preheat oven to 400°F. Cut the potatoes in half or quarters. Put into a bowl with the olive oil, salt, pepper and garlic. Toss until potatoes are well covered. Dump potatoes on a baking sheet; spread out to make one layer. Roast in the oven for 1 hour or until brown and crisp. Flip potatoes within the hour to ensure browning. When done, toss parsley over potatoes, then serve.