1½ pounds baby red potatoes quartered ▢2 tablespoons olive oil ▢1 teaspoon dried parsley ▢garlic salt and pepper to taste
Preheat oven to 425°F.
Put quartered potatoes, olive oil, parsley, garlic salt and pepper in a gallon sized ziplock bag and shake until all the potatoes are covered with the seasonings. (Alternatively, you can toss all the ingredients on the baking sheet you're using.)
Spread out in a single layer on a rimmed baking sheet.
Roast for about 30 minutes, stirring once halfway through cooking.
Potatoes are done when they are a crisp golden brown on the outside and tender on the inside.