1 pound russet potatoes, peeled and quartered
Parsley, roughly chopped
3 tablespoons olive oil
Salt
Pepper
Ten minutes into potatoes boiling, preheat the oven to 375 F.
Bring a large pot of water to boil. When ready, add the quartered potatoes.
Cook them for 20 minutes. Drain in a colander, and shake them around to rough up the edges, making sure not to completely break up the pieces.
Toss the potatoes in a large roasting pan. Pour in the oil, and stir the potatoes to coat.
Season with salt. Cook for 45 minutes, flipping the potatoes every 15 minutes or so.
Remove from the oven, sprinkle with parsley and season with pepper.
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