1.5 lbs. Yukon gold minis potatoes
2 Tbsp olive oil
2 cloves garlic, minced
1 tsp dried rosemary
1/2 tsp salt
1/2 tsp black pepper
1 tsp dried parsley
Wash your potatoes well, then cut them into 3/4-inch cubes or pieces.
Place the potatoes in a 1-gallon ziplock baggie and add the olive oil, minced garlic, dried rosemary, salt, and some black pepper Toss the potatoes until they are evenly coated in oil and spices.
Place potatoes on an olive oil coated baking sheet.