5 minutes Prep Time

40 Minutes Cook Time



  1. 1.5 lbs mini red or white potatoes cut into 1/2 inch pieces
  2. 2 tbsp extra virgin olive oil
  3. 4 garlic cloves minced
  4. 1/2 tsp each salt and freshly ground pepper (or more to taste)
  5. 3 tbsp chopped parsley for garnish optional

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Place diced potatoes in large bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well-coated. Transfer the potatoes to a baking sheet and spread out into an even layer. Roast in the oven for 20 minutes. Flip and roast for an additional 20 minutes or until brown and crisp. You may need to adjust the cooking time depending on your oven. Remove potatoes from oven and toss with chopped parsley. Serve warm.

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}