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)

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