Garlic Roasted Potatoes

These garlic roasted potatoes are a weekly staple in our house. I serve them with the Roasted Pork Tenderloin or any other meat or chicken and some Quick Drop Biscuits.  I modified this recipe from the Barefoot Contessa Garlic Roasted Potatoes in her Parties Cookbook.

It is tough not to devour these potatoes all at once- or pick at them before the meal comes together. I try to make extra and use the leftovers the next morning in an egg scramble. The smaller you cut the potatoes, the faster they will cook and be crispier.

Ingredients:

• 3 pounds small red- or white-skinned potatoes (or a mixture)
• 1/3 cup good olive oil
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 6 cloves of garlic, minced
• 1 shallot, minced
• *1 tablespoon fresh rosemary or chives, optional
• 2 tablespoons chopped parsley, optional