This delicious recipe is from SouthernLady Magazine March/April 2009
1/4 cup olive oil
2 tablespoons chopped fresh parsley
1 1/4 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
4 pounds small fingerling potaotes, halved lengthwise
Preheat oven to 400 degrees. Line a large shallow roasting pan with aluminum foil. In a large bowl, combine olive oil, parsley, salt, garlic powder, and pepper, whisking to combine well. Add potatoes, tossing to coat. Arrange potatoes in an even layer in prepared pan. Bake for 1 hour, or until potatoes are lightly browned and tender, stiring occasionally. 8-10 servings. ENJOY
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