Baby Potatoes

Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper for easy cleanup.
Scrub the baby potatoes thoroughly under cold running water to remove any dirt and pat them completely dry with a clean kitchen towel.
In a large mixing bowl, toss the dried potatoes with 3 tablespoons of olive oil, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper until they are evenly and thoroughly coated.
Spread the potatoes in a single, even layer on the prepared baking sheet, ensuring they are not crowded to allow for proper browning and crisping.
Roast the potatoes for 25 to 30 minutes, shaking the pan halfway through, until the skins are golden brown and crispy and a fork can be easily inserted into the centers.
While the potatoes roast, combine 2 tablespoons of finely chopped fresh parsley and 2 minced garlic cloves in a small bowl to create the garnish.
Transfer the hot, roasted potatoes back to the large mixing bowl, sprinkle the garlic and parsley mixture over them, and toss gently to coat evenly before serving.