3 lb small red or white potatoes
1/4 c olive oil
1 1/2 t kosher salt
1 t black pepper
2 T (6 cloves) minced garlic
2 T minced fresh parsley
Preheat oven to 400F. Cut potatoes in halves or quarters and toss with all ingredients except parsley. Spread in one layer on a baking sheet and bake 1 hour or until brown and crisp. Turn twice while baking to ensure even browning. Toss cooked potatoes with parsley and serve.
Skip the parsley,Cut the garlic in half and you will still have plenty (crush instead of mince)Use a healthy douse of tamari instead of the salt (and 1 1/2 teaspoons of salt sounds like a lot anyway)Add one or two large-chopped onionsAdd/substitute any other veges you feel like having: carrots are good; cauliflower cooks down very soft, but is yummy!; bell peppers if you like them; sweet potato;firm tofu chunks; it even makes eggplant yummy. (I don't think that broccoli or asparagus work so well for this.)Reheats beautifully!