SERVES 8

These are a much requested McOmber family fave! They even make the birthday dinner request list.

3 pounds small red- or white-skinned potatoes (or a mixture)
1/4 cup good olive oil 
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Preheat the oven to 400 degrees.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into one layer;
roast in the 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.

TIP:
At Barefoot Contessa we don't even bother with a bowl. We toss all the ingredients directly on a baking sheet.
You can cut the potatoes the day before and store them covered with water in the refrigerator.