Submitted by: Julie Turner-Crawford, Phillipsburg, Mo.
Ingredients:
• 3 pounds small white (or red) potatoes (I like Yucon golds)
• 3 Tbsp olive oil
• 2 Tbsp minced garlic, about six or seven cloves
• 2 Tbsp fresh parsley, or other herbs
• 1 tsp salt
• 1/2 tsp black pepper
Directions:
Preheat oven to 400 degrees. Wash and cut the potatoes in half or quarters (if they’re large) and place in a mixing bowl. Add the olive oil, minced garlic, parsley, salt and pepper; toss until well coated. Transfer the potatoes to a baking sheet and spread them out in an even layer. For an extra crispy side, make sure they’re cut side down on the baking sheet. Roast for about 45 to 50 minutes, stirring halfway through. Cook until golden and browned. Top with parsley.
