Start by washing the Russet potato thoroughly to remove any dirt. Cut it into 1/2 inch cubes, leaving the skin on for added texture and nutrients.
In a large mixing bowl, combine the potato cubes with vegetable oil. Toss them well to ensure all pieces are coated. Sprinkle garlic salt generously over the potatoes and mix again, allowing the flavors to meld.
Add the grated Parmesan cheese to the bowl and toss the potatoes once more. The cheese will stick to the oil-coated surfaces, creating that crispy crust.
Spread the seasoned potato cubes in a single layer on a baking sheet lined with parchment paper. Make sure they are not crowded to help them crisp up nicely.
Place the baking sheet in a preheated oven at 425°F (220°C). Bake for about 25-30 minutes, flipping the potatoes halfway through to ensure even crisping. You want them to be golden and crispy!
Once the potatoes are perfectly crispy, remove them from the oven. Sprinkle freshly chopped parsley over the top for a burst of color and freshness. Serve warm and enjoy!
