We call them ‘tatos’ in my house. This is a staple for an entree side–super super easy. The hardest part about it is remembering to make them in enough time because they roast for 40 mins!
3-6 red potatoes
Chop the potatoes into quarters or smaller if they are still pretty big. I don’t like giant potato chunks (the less potato-ey the better for me.) Line a baking tray with tin foil for easy cleanup. Put all your potato chunks on the tray and pour about 1/8th cup of olive oil over them.
Generously sprinkle garlic powder over the potatoes and some dried parsley if you like (really you can put whatever you want on these–I’ve tried basil and paprika and a few other things.) Then use your clean hands to mix it all up, to get all the potatoes covered in Olive Oil and garlic. Then sprinkle the kosher salt all over the potatoes.
Roast in a 415 degree oven for 40 minutes.