-Preheat oven to 425

-Wash 2 pounds potatoes and then cut them into 1-inch chunks.

-Place the potatoes in a saucepan and cover with water.

-As soon as the water comes to a rolling boil, drain and rinse the potatoes, then drain again.

-Put back into the pan, and add 2 TBS olive oil and toss to coat.

-Pour the potatoes on to a greased baking pan and bake for 20 minutes.

-Remove from the oven and add 5 cloves of garlic put through a garlic press. Toss together.

-Continue to bake for another 15 minutes until brown and crispy.

-Remove from the oven and toss with the following:

2 TBS butter

3 TBS chopped basil or parsley

A big pinch of sea salt