1
Preheat your oven to 400°F (200°C).
2
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.
3
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.
4
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.
5
While the potatoes are roasting, wash the Italian parsley and trim off the stems. Chop the leaves into fine pieces.
6
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.
7
Serve warm.