Garlic Roasted Potatoes

From Ina Garten

3 pounds small red or white potatoes (Yukon potatoes!)
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 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.

(Note: I usually cook potatoes for 1-1/2 hours to get a crispy skin. Also, Idaho baking potatoes have a creamy interior like Yukons. Red potatoes aren't quite as creamy). To get the crispest skin, parboil a few minutes before tossing in oil and baking. Additional crispiness results when using animal fat (duck fat, bacon grease).