Potatoes Roasted Provencale - cooking recipe

Ingredients

1 lb. red boiling potatoes
2 Tbsp. olive oil
10 Kalamata or other brine-cured black olives, chopped
2 garlic, chopped
1 1/2 Tbsp. minced parsley

Preparation

Cut potatoes in 1/2-inch dice.
In baking pan, toss potatoes, garlic and oil.
Roast at 425\u00b0, turning occasionally, for 25 minutes, or until golden.
Stir in olives, parsley, salt and pepper.