This is a great side for pretty much any meat dish, especially on a cool fall day. The smaller, skin-on potatoes are tasty and not nearly as bad for you as a full-size, peeled and boiled starch-bomb white potato.
Ingredients
- 3 pounds of small red, white, and/or purple potatoes
- Lots of supermarkets carry 2- and 3-pound bags of mixed, pre-washed small potatoes, which is really handy if you want more colors
- Olive oil
- 6 cloves of fresh garlic, crushed
- A couple of shakes of black pepper
- a pinch of salt
- 2 tablespoons of minced fresh parsley (optional)
Steps
- Preheat your oven to 400° F
- Halve and/or quarter your potatoes; chunks should be roughly between 1 and 3 cubic inches
- Toss the chunks into a freezer bag with the remaining ingredients, adding enough olive oil to coat the potatoes, then mix in the bag
- Spread the potatoes into a single layer on a pan or baking stone
- Bake for an hour, flipping everything over at least once to keep things from scorching