Dice the potatoes into ¾" chunks and place bowl of cold water with baking soda. Soak for at least 30 minutes or overnight.
Preheat oven to 425°F and line baking sheet with parchment paper.
Drain the potatoes and pat dry with paper towel. Transfer potatoes to bowl and drizzle with olive oil. Sprinkle garlic, cornstarch, salt and black pepper and toss to combine.
Spread potatoes evenly on baking sheet. Bake for 20 minutes then flip the potatoes with a spatula. Bake for another 20 minutes or until you reach desired crispness. Top with some Italian parsley. Serve immediately.
Yukon Gold potatoes: while you can use red potatoes, I highly recommend Yukon Gold potatoes. Russets are very starchy while fingerlings are super waxy. Yukon Golds are right in the middle. There is enough wax to hold the shape and develop caramelization, while also having enough starch to make the interior creamy and buttery. This makes them great for roasting.
Soak potatoes: add potatoes to a solution of cold water and baking soda for at least 30 minutes. The alkaline from the baking soda helps break down the pectin of the exterior of the potatoes which leads to crispness when baked.
Dry potatoes: it is super important to dry your potatoes after they have soaked. Water equals more steam which equals soggy.
Use cornstarch:cornstarch is just another step in leading to crispy potatoes. It's really the secret ingredient that brings this recipe together.
Do not overcrowd: overcrowding your pan with the potatoes leads to steam which leads to soggy potatoes, not crispy.
Use parchment paper: parchment paper prevents the potatoes from sticking and helps them crisp up.
Flip the potatoes: take the time to actually flip the potatoes so you can get them crispy on both sides.