Oven Roasted Potatoes

Ingredients:

1 pound fingerling, or Red B

tablespoons olive oil

2 teaspoons coarse sea salt

freshly milled black pepper to taste

1 tablespoon chopped parsley, flat leaf

Steps:

Cut the potatoes into approximately 1" inch pieces if using fingerling or if using red potatoes cut them in half.

In a large stock pot Place the potatoes, and 3 quarts cold water over medium-high heat. Add 3 tablespoons sea salt, and bring to a boil. Reduce the heat until the water is at a simmer.

Simmer the potatoes in salted water until they just become tender. Drain in a colander and allow the potatoes to rest five minutes.

 Place in oven rack into the center of the oven, and preheat to 475°.

Toss the potatoes with the oil, and salt and spread evenly on a roasting pan.

Bake the potatoes until puffed and golden, about 20 minutes.

Remove the potatoes from the oven and adjust seasoning with salt and black pepper.

Transfer the potatoes into a large bowl, and gently toss with the parsley. Serve immediately.

Variations: Add 1/4 cup grated parmesan cheese to the potatoes while tossing with the parsley.