Instructions

• Place the 1 large russet potato (cut into 1/2-inch cubes, skin on) in a large saucepan and add cold water until the water is about 1 inch above the potatoes.
• Heat over medium-high, bring to a boil, then reduce to a simmer and cook until the potato cubes are fork-tender, about 10–12 minutes.
• Drain the potatoes in a colander and let them sit a couple of minutes to steam off excess moisture.
• Put 2 tablespoons vegetable oil into an 8×8 baking dish and place the dish in the oven. Preheat the oven to 450°F (the pan and oil will heat while the oven preheats).
• When the oven is fully preheated, use oven mitts to carefully remove the hot baking dish. Using a slotted spoon or spatula, add the drained potato cubes to the hot oil slowly to avoid splattering.
• Gently toss the potatoes in the dish so they are coated with oil and spread them into a single layer.
• Roast the potatoes in the oven for 40–50 minutes, tossing or turning them once about halfway through (around 20–25 minutes) so they brown evenly.
• Remove the potatoes from the oven, sprinkle with garlic salt and grated Parmesan cheese, and gently toss to combine.
• Top with chopped fresh parsley just before serving.