2 tbsp chopped garlic
1 tbsp olive oil
1½ lbs (4 cups) quartered (whatever size chunks you like) Yukon gold/red potatoes
½ tsp sea salt
¼ tsp freshly ground black pepper
¼ cup chopped flat-leaf parsley (I use Spinach and Herb dried mix from Pampered Chef, so I'm sure any dried parsley product would work just as well)
Preheat oven to 475°. Combine garlic and oil in a small saucepan over medium heat. Cook 2 mins or until golden, stirring frequently (don't walk away or this will burn). Remove garlic with a slotted spoon and set aside. Drizzle remaining oil over potatoes and toss to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray and sprinkle with salt and pepper. Bake at 475° for 30 mins or until potatoes are golden (and tender). Combine reserved garlic and parsley in a small bowl, sprinkle evenly over hot potatoes.