1. Preheat oven to 400 degrees
2. Place potatoes and corn in a large pot and cover with water, and add the sea salt. Bring to a boil, then reduce to a simmer for 10 minutes. Drain corn and potatoes and set aside until cool enough to handle. Cut potatoes into 1/4’s.
3. In a large bowl combine all remaining ingredients, including the corn and potatoes, but reserving the parsley. Toss until all ingredients are coated with oil and seasoning. Transfer to a sheet pan, and roast in the oven for 25-35 minutes, stirring 1-2 times as everything cooks. You will know everything is done when potatoes are tender. Transfer to a serving platter and garnish with parsley. Serve with garlic bread and a light salad.