Place whole, unpeeled red potatoes in a pot of cold, salted water (enough to cover them by an inch). Bring to a boil and boil uncovered for 12-15 minutes, or until a fork easily pierces the skin. Drain the water from the pot. Do not rinse the potatoes. Return potatoes to low heat for 2 minutes, to allow some of the water to evaporate. Pour the olive oil over the potatoes and gently stir to coat. Add sea salt, parsley flakes and minced onions (if using), and gently stir to evenly distribute the seasonings. Serve warm or at room temperature.
Try different combinations of herbs and seasonings, like rosemary and cracked black pepper, or oregano and garlic powder.
Thanks to manifest from St. Louis, MO for submitting this recipe.