* Preheat oven to 400º. Place 6 cups quartered red potatoes in a large bowl. Drizzle potatoes with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon kosher salt; toss to coat. Arrange potato mixture in an even layer on a baking sheet. Bake at 400º for 40 minutes or until tender, turning once. Toss potatoes with 1/4 cup chopped fresh flat-leaf parsley.