Adapted from the Barefoot Contessa
3 pounds small red, white, and purple potatoes
¼ cup good olive oil
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh parsley or 1 tablespoon dried 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.