Red Roasted Potatoes

Rinse the red potatoes under cold water and cut them into bite-sized chunks, leaving the skin intact for authenticity and texture.

Heat the olive oil in a large skillet or cast iron pan over medium-high heat until shimmering.

Add the chopped onion and minced garlic to the hot oil, stirring frequently until fragrant and the onion begins to soften.

Add the potato chunks to the skillet, stirring to coat well with the oil and aromatics.

Season the potatoes generously with salt, pepper, garlic powder, and dry parsley, tossing to distribute the seasonings evenly.

Reduce heat to medium and cook uncovered, stirring occasionally, until the potatoes are golden brown and crispy on the edges.

Taste and adjust seasoning as needed, then transfer to a serving dish and serve warm as a side.