2 pounds Yukon gold potatoes, wedged
3/4 cup olive oil
8 cloves of garlic, minced
1/4 Tbsp Dried Parsley
1 Tbsp chili pepper, we LOVE to use the Ancho here!
Preheat the oven to 375 degrees. Scrub potatoes. Toss potatoes and all other ingredients in a bowl, coating the potatoes well. Evenly spread the potatoes out on a sheet pan and cover with aluminum foil; roast for 30 minutes. Uncover and bake for another 15 minutes. Add more salt and pepper to taste.