Preheat your oven to 425°F (220°C). This high temperature is key for achieving that crispy exterior.
Wash the large Russet potato thoroughly. Cut it into 1/2 inch cubes, leaving the skin on for added texture and flavor.
In a mixing bowl, toss the potato cubes with 2 tablespoons of vegetable oil. Sprinkle in garlic salt to taste and mix until all pieces are evenly coated.
Spread the seasoned potato cubes evenly on a baking sheet. Make sure not to overcrowd them; this allows them to crisp up nicely.
Place the baking sheet in the preheated oven and bake for 20 minutes. After 20 minutes, use a spatula to flip the potatoes for even cooking.
After flipping, sprinkle a generous amount of grated Parmesan cheese over the potatoes. Bake for an additional 10-15 minutes, or until the potatoes are golden brown and crispy.
Once baked, remove the potatoes from the oven and sprinkle freshly chopped parsley on top for a pop of color and flavor. Serve immediately and watch them disappear!
