2. Drain the potatoes (you may use the same water to blanch the green beans, below), then plunge them into a large bowl filled with ice water to stop the cooking. When they're cool, drain again. Toss them in a large roasting pan with the olive oil and the garlic.
3. Preheat the oven to 500 degrees Fahrenheit. Roast the potatoes, tossing them occasionally, until completely tender and lightly browned, 15 to 20 minutes. Toss with the parsley, salt, and pepper, and serve.
Sarah Wu teaches speech at a grammar school in Chicago, and she always brings her lunch. Well, one day she didn’t. Instead, she went to the school cafeteria for a student lunch, and what followed was a year of blogging that became a book.