Tiny Garlicky Roasted Potatoes

Jane Wilt Whitworth

2-3 pounds tiny or new potatoes

Olive oil

Kosher salt, fresh or coarse ground black pepper, granulated garlic, dried minced garlic, dried parsley flakes, red pepper (if desired)

Preheat oven to 425 degrees. On a large rimmed baking sheet, covered with non-stick foil, spread enough olive oil to moisten the foil.

Wash and dry the potatoes, cutting any that aren’t bite-sized in half, then put into a large bowl. Sprinkle with olive oil, toss to lightly coat, then generously sprinkle with seasonings. Toss or stir to be sure all potatoes are seasoned. Pour onto prepared baking sheet, then spread potatoes out.

Bake 25-30 minutes, checking for doneness and light browning.

Serves 4-8, depending on serving size!