Ingredient:

• 2 pounds Russet potatoes (6 smallish or 4 medium), scrubbed clean (I didn’t peel mine)
• 3 tablespoons olive oil
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon fine sea salt
• Freshly ground black pepper
• 2 tablespoons finely chopped fresh parsley, optional