Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
Place diced potatoes in large bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well-coated.
Transfer the potatoes to a baking sheet and spread out into an even layer.
Roast in the oven for 20 minutes. Flip and roast for an additional 20 minutes or until brown and crisp. You may need to adjust the cooking time depending on your oven.
Remove potatoes from oven and toss with chopped parsley. Serve warm.
- Cut the potatoes into pieces that are roughly the same size to ensure that the potatoes are finished cooking at the same time. I cut mine into 1/2 inch pieces to allow all of the edges to get brown and crispy. If you keep the pieces larger, you may need to increase the cooking time.
- Line baking sheet with parchment paper to prevent the potatoes from sticking to the pan.
- Distribute the potatoes in a single layer on the baking sheet, making sure that you don't overcrowd them, so that all of the potatoes cook evenly.
- Cook the potatoes at a high temperature. Roasting the potatoes at a higher temperature can help contribute to that nice brown and crispy outside! You may need to adjust the time depending on your oven since all ovens are different. If your potatoes aren't quite crispy after 40 minutes, you may need to put them in for additional time or use the broiler for a few minutes.
Calories: 168kcal | Carbohydrates: 23g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 314mg | Potassium: 773mg | Fiber: 5g | Sugar: 1g | Vitamin A: 934IU | Vitamin C: 35mg | Calcium: 70mg | Iron: 6mg