Potatoes cook better with the skin on, wash potatoes well, remove all eyes and blemishes with a knife or peeler. After cutting rinse and pat dry with paper towel to remove water and starch.
You can use either large or small potatoes, for larger ones just cut so they are all uniform size, about the size of a small egg or large marshmallow.
Heat oven to 425 degrees F, cooking time is approximate (about 45 minutes) Potatoes will be done when the largest one feels soft when pierced with a fork and is golden brown.
Line a cookie sheet with parchment paper or use non-stick bakeware, wash and prep potatoes as directed above, larger potatoes should be cut to uniform size and placed on parchment, add pepper, salt, parsley and oil, gently toss with clean hands till evenly dressed.
Place in preheated oven and turn about every 15 minutes with a spatula.
You can add, paprika (1/2 tsp), cayenne (1/4 tsp) if you wish for a slightly peppy flavour.
(For fish, I like to use pepper, salt, parsley and the juice from 1/2 a lemon. and toss in oil)
Feel free to try different spices that compliment the meal you are preparing.
To make them elegant use small round red skinned or yellow flesh potatoes the size of a small egg and leave the skins on. Can be made with peeled sweet potatoes but you will need to add to the cooking time (about another 10 minutes).Please use just one kind of potato as they cook differently and might not all be soft when finished.