Cut Small Red Potatoes in half and place them in a Mixing Bowl. (Note: if you have larger Potatoes, you can cut into quarters. Just try to keep them all about the same size so they cook evenly.)

Press Garlic and add to the Potatoes.

Remove leaves of the Rosemary the stem. Finely mince 1/2 of them. Add minced Rosemary and whole Rosemary to the Potatoes.

Roughly chop Parsley and set aside.

Add Olive Oil, Salt and Pepper to the Potatoes. Mix Potatoes until thoroughly coated in Olive oil and Garlic and Rosemary is evenly mixed throughout.

Transfer to a Baking Sheet and spread into a single layer

Bake at 400°F for 30-45 minutes (depending on the size), stirring occasionally so that they bake evenly. Bake until the Potatoes are cooked through and are golden brown.

Remove from oven and sprinkle Pine Nuts on top. Bake for an additional 3-5 minute until the Pine Nuts are golden brown. (Note: make sure to watch them as the Pine Nuts can burn easily.)

Remove from oven and Garnish with the roughly chopped Parsley.