Instructions

• Preheat oven to 375°F. Line a small rimmed baking sheet or use it unlined (no additional ingredients required).
• Scrub the potatoes and trim off any blemishes. Pat them dry. Leave whole; if some are much larger than others, halve the largest so pieces are roughly uniform.
• Place the 8 garlic cloves on a cutting board. Using the flat side of a large knife, press each clove once to slightly smash it—this loosens the peel but leaves the clove intact.
• Arrange the potatoes and the smashed, unpeeled garlic cloves in a single layer on the baking sheet.
• Pour the ¼ cup melted butter evenly over the potatoes and garlic. Gently toss or stir on the sheet so everything is coated.
• Sprinkle the ½ teaspoon salt and the ½ cup coarsely chopped parsley evenly over the potatoes.
• Bake at 375°F for 45 to 60 minutes, until the potatoes are tender when pierced with a fork and lightly browned.
• Remove the baking sheet from the oven and transfer the potatoes and garlic to a large bowl. Let cool 1–2 minutes until safe to handle.
• Squeeze the cooked garlic from each clove’s skin onto the potatoes (press with the flat side of a knife or with your fingers), then toss the potatoes with the garlic, browned butter, and parsley bits to combine. Serve warm.