1. Preheat oven to 425°F.

2. Line a large baking sheet with aluminum foil and coat with non-stick cooking spray.

3. In a large bowl, toss potatoes with olive oil, garlic, rosemary, salt, pepper, parsley, and parmigiano-reggiano (optional). Place on baking sheet.

4. Roast for 20 minutes and flip potatoes.

5. Flip again after 10 minutes.

6. Continue to roast 10-15 more minutes or until crispy on the outside and tender on the inside.