serves 8
This recipe comes from Ina Garten’s Barefoot Contessa Parties! It’s good, but my go-to recipe for potatoes these days is Ina Garten’s Herbed New Potatoes.
Ingredients
- 3 pounds of small red- or white-skinned potatoes (or a mixture), scrubbed but not skinned
- ¼ cup good olive oil
- 1½ tsp Kosher salt
- 1 tsp freshly ground black pepper
- 2 TBL minced garlic (6 cloves)
- 2 TBL minced fresh parsley
Instructions
- Preheat 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 potatoes from oven, toss with the minced parsley, season to taste, and serve