Chef Katie’s Red Potatoes with Garlic Olive Oil
- 1 1/2 lbs. red potatoes, washed & dried
- 1/4 C. The Olive Tap’s Roasted Garlic Olive Oil
- Salt and Fresh Ground Pepper to taste
- 1/2 C. parsley, finely chopped
Preheat oven to 400 degrees. Slice potatoes in halves or fourths, depending on size. On parchment-lined sheet pan, lay potatoes, drizzle with Garlic Olive Oil, and season with salt and pepper. Roast until potatoes are fork-tender and start to caramelize. Sprinkle with parsley.
Courtesy of Chef Katie Wojciechowski and Fuller’s Second Floor