• 24 very small red potatoes
• 1/2 c. olive oil
• 1 c. Italian parsley
• salt and black pepper to taste

1. Wash potatoes well in lots of cold water.
2. Cut in half or, if potatoes are larger than egg size, in quarters.
3. Let potatoes soak in cold water for 15 to 30 minutes.
4. Drain potatoes and put them in glass baking dish.
5. Distribute parsley over potatoes.
6. Bake at 325 degrees for 1 1/2 hours.
7. Scrape potatoes from bottom of dish and turn about every 20 minutes.
8. Season with salt and pepper.