Garlic Roasted Potatoes
3 Pounds small red- or white-skinned potatoes (or a mixture)
1/4 cup Arbequina Extra-Virgin Olive Oil
1 1/2 teaspoon kosher salt
1 teaspoon freshly ground pepper
2 Tablespoons garlic (6 cloves)
2 Tablespoons minced fresh parsley
Preheat oven to 400 degrees. Cut the potatoes in half or quarters and place in a bowl with the Arbequina Extra Virgin Olive Oil, salt, pepper and garlic; toss until potatoes are well coated. Dump the potatoes on a baking sheet and spread out into one layer; roast in 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.
(recipe adapted from The Barefoot Contessa)