Garlic, black pepper, and fresh parsley hit just the right savory note to bring out the sweet side of roasted potatoes. Leftovers (if there are any!) are great in frittatas, quesadillas, tacos, and more.
- 2 lbs. red potatoes diced (6 cups)
- 4 Tbs. olive oil, divided
- 6 cloves garlic, peeled and thinly sliced
- 1/4 cup chopped, fresh parsley
- 1/4 tsp. coarsely ground black pepper
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