Jewish Federation of Cleveland

Yummy Roasted Potatoes

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2 lb. tiny potatoes, washed and halved, if desired
1 garlic clove, crushed
1 tbsp. olive oil
kosher salt, to taste
black pepper
5-8 fresh parsley sprigs, very finely chopped


  1. Preheat oven to 425.
  2. Place potatoes in a bowl and add remaining ingredients.
  3. Mix well by hand.
  4. Pour onto a foil lined baking sheet and spread potatoes so they are in a single layer.
  5. Bake for 25 minutes, or until potatoes are completely soft and begin to brown.
  6. Remove from oven and allow to cool for a few minutes.
  7. Sprinkle liberally with parsley.
  8. Serve warm.