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.
For easier cleanup, just place the potatoes on some parchment paper.
You know the potatoes are done when you can pierce the largest part of the carrot with a fork.
Don't skip drying the potatoes or they will steam as they cook and get soggy.
Speaking of doneness, you want to try to have similar diced potatoes so they all cook in about the same amount of time.
Don't overcrowd the pan or the potatoes will steam instead of getting crispy.