Preheat your oven to 400°F (200°C).
To prepare the garlic oil, peel the garlic cloves and add them to a blender. Pour in the canola oil blend and puree the mixture until smooth. Set aside about 4 tablespoons (around 20 grams) of the garlic oil for tossing the potatoes after roasting.
Wash the Pee Wee potatoes thoroughly and dry them. In a large bowl, toss the potatoes with the remaining garlic oil mixture and 1 teaspoon of the kosher salt.
Arrange the potatoes in a single layer on a non-stick baking tray. Roast in the preheated oven until the potatoes are golden brown. This should take about 20-25 minutes.
While the potatoes are roasting, wash the Italian parsley and trim off the stems. Chop the leaves into fine pieces.
After the potatoes are roasted and still warm, gently toss them with the reserved garlic oil, the remaining teaspoon of kosher salt, and the chopped parsley.