2 tablespoons minced garlic
1 tablespoon olive oil
1½ pounds quartered red potatoes (about 4 cups)
1/2 teaspoon dried, crushed rosemary
1 teaspoon dried thyme
1/2 teaspoon sea salt
1/4-1/2 teaspoon freshly ground black pepper, to taste
2 tablespoons chopped fresh flat-leaf parsley
Preheat oven to 475°F.
Combine olive oil, garlic and herbs, except for parsley, in a large bowl. Add potatoes and toss well to coat. Add more oil if too dry. Arrange potatoes in a single layer on a baking sheet coated with cooking spray and sprinkle with salt and pepper.
Bake at 475°F for 30 minutes or until potatoes are golden. Move potatoes to serving bowl. Garnish with parsley and serve.