Pre-heat the oven to 425F degrees. Line a baking sheet with parchment paper or a silicone baking mat. Or, use a really good non-stick baking sheet.
Peel the potatoes (or leave the skin on if that is your preference) and cut them into about 3/4 inch cubes.
Toss the potatoes in a bowl with garlic, parsley, oil, an salt until the seasoning is dispersed evenly.
Spread the potatoes on the baking sheet evenly.
Bake for 30-40 minutes, tossing every 10-15 minutes or so, or until potatoes are crispy and golden brown.
*I use grapeseed oil but any oil with a high smoke point will work. If you are OIL-FREE, just omit the oil and make sure to line the baking sheet.*You can vary the seasoning depending on what other flavors you are working with for your meal. Want Italian potatoes? Add a little rosemary and oregano. For spicy, Mexican-style roasted potatoes add some chili powder and cayenne.