Rosemary-Garlic Roasted Potatoes

Ingredients

• 20 ounces baby potatoes whole
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons flat-leaf parsley fresh chopped
• 1  garlic head 
• 0.1 teaspoon kosher salt 
• 0.3 teaspoon kosher salt 
• 2 tablespoons olive oil extra-virgin
• 3  rosemary sprigs 
• 3  thyme sprigs 

Equipment

• bowl
• frying pan
• oven
• aluminum foil

Directions

1. Preheat oven to 45
2. Remove white papery skin from garlic head; separate but do not peel cloves.
3. Place garlic, olive oil, potatoes, thyme sprigs, and rosemary sprigs in a large bowl; toss to coat. Arrange potato mixture on a foil-lined jelly-roll pan.
4. Sprinkle evenly with 1/4 teaspoon kosher salt and pepper.
5. Bake at 450 for 25 minutes, stirring after 13 minutes.
6. Sprinkle with 1/8 teaspoon kosher salt and parsley.