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.
• Bring to a boil over medium-high heat and cook until the potato cubes are just tender when pierced with a fork, about 8–12 minutes.
• Drain the potatoes in a colander and let them cool and dry slightly; pat gently with paper towels if needed to remove excess surface moisture.
• Pour 2 tablespoons vegetable oil into an 8×8-inch baking dish and place the dish in the oven. Preheat the oven to 450°F (230°C) with the oiled dish inside.
• When the oven is fully preheated, carefully remove the hot baking dish with oven mitts. Using a slotted spoon or tongs, add the drained potato cubes to the hot oil (add slowly and carefully to avoid splattering).
• Gently toss the potatoes in the dish so all sides are coated with oil and arrange them in a single layer as much as possible.
• Roast the potatoes in the oven for 40–50 minutes, tossing once halfway through to flip them to a new side for even browning.
• Remove the dish from the oven, sprinkle garlic salt and grated Parmesan cheese over the potatoes, and gently toss to coat.
• Top with chopped fresh parsley just before serving.