This is one of Ina’s recipes that I make over and over again.

Ina use to sell them in her store Barefoot Contessa in East Hampton, NY.  I was very young when I worked there and just didn’t understand why so many of these potatoes would sell.  And, now I get it.  They are delicious and so easy to make so it's no wonder they're so popular.

Your house will smell amazing just 5 min after these garlic roasted potatoes go in the oven.  I like mine crispy!

Serve with steak and a delicious salad and you have a quick, easy meal. Plus, they make great leftovers.  My husband loves to add them to his eggs the next day and it makes for an easy and delicious breakfast.

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Ingredients:

3 pounds small red or white potatoes

1/4 cup good olive oil (we recommend ours!)

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper (try ours!)

2 tablespoons minced garlic (6 cloves)

2 tablespoons minced fresh parsley

Directions:

Preheat the oven to 400 degrees F.

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. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

*Recipe courtesy of Ina Garten & Food Network

Shop the post: Sheet Pans, Good Extra Virgin Oil, Salt Keeper, Peppermill, Peppercorns, Stainless Steel Bowl in 8qt, Crock for Parsley