Cut the potatoes

• Cut the potatoes in half, then cut each half into quarters.

Boil the potatoes

• Place the potatoes in a pot, cover them with cold water and add the salt.
• Bring the water to a boil and cook until the potatoes are fork-tender.

Drain and dry

• Drain the potatoes and let them sit so the surface dries out.

Crisp in the skillet

• Heat a generous drizzle of olive oil in a large skillet over medium-high heat.
• Add the potatoes and season generously with garlic & herb seasoning.
• Cook undisturbed before flipping, until a crispy golden crust forms.

Add garlic and parsley

• Reduce the heat to low, add the minced garlic and fresh parsley.
• Toss everything together until the garlic is fragrant.