Garlic Roasted Gold Potatoes

It's chilly and rainy but despite the dreary weather we're headed to the beach! No amount of clouds could stop me from enjoying my week free from school! We made it through what has been the toughest stretch yet of dental/nursing school and now its time to relax (for a few short days anyway). Outer banks here we come! I warned that that I wouldn't be in the kitchen this week (or rather I'll be sharing one with 9 other families- we have a ten bedroom beach house and we're filling it full with students and their families!). And this last week the cooking really slowed down with the amount of school work I had on my plate. But I do have a devastatingly, sinfully delicious birthday cake to share with you. That in a few days. 

Today we'll focus on something a tad healthier- oven-roasted garlicky gold potatoes. Soft on the inside. Crunchy-crisp on the outside. Like I've mentioned before, roasting is a magical way to prepare vegetables. It's a light (low-calorie) preparation that brings out incredible flavor. These potatoes were no exception. I served them with Herb-Roasted Cornish Game Hens and Roasted Carrots (up next!).

INGREDIENTS
1 1/2 lb. small Yukon gold potatoes
1-2 Tbsp. extra virgin olive oil (enough to coat)
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3 cloves garlic, minced
1 Tbsp. fresh parsley, chopped

DIRECTIONS
1. Preheat oven to 400 F.

2. In a large bowl, toss potatoes with olive oil, salt, pepper, and garlic. Spread in a single layer on a lightly greased foil-lined baking sheet.

3. Bake in preheated oven for 45-60 minutes, turning occasionally, until crunchy and golden brown on the outside and soft on the inside. Remove from the oven and toss with the parsley. Season to taste with salt and pepper before serving.

Serves 4.

(Adapted from Food Network)