Pre heat the oven to 425 degrees with the rack in the middle.
Cut the potatoes into quarters.
Line a cookie sheet with tin foil.
Rinse the potatoes under cold water and pat dry with paper towels.
Place the potatoes on the cookie sheet and toss with a generous pour of olive oil. Sprinkle some garlic salt, pepper and any other seasonings you like. Toss with clean hands until well coated.
Bake for 30-35 minutes until browned, cooked through and crispy. Toss half way through cooking time with tongs, this will encourage all sides to crisp up.
Transfer to a bowl and toss with parsley, serve immediately.