Ingredients

• 2 lbs potatoes, chopped
• 3 tbsp butter, melted
• 1 tsp garlic powder
• 1 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

Preparation

Preheat the oven to 425ºF. Line a baking sheet with parchment paper. Set it aside.
Place the potatoes in a large pot and cover them with water. Bring the potatoes to a boil. Continue to cook until the potatoes begin to soften, about 6 to 8 minutes. Drain the potatoes and return them to the pot. Toss them with the butter and garlic powder. Season with salt and pepper to taste. Transfer the potatoes to the baking sheet. Bake them until they begin to brown, about 20 minutes. Toss them and return them to the oven until they are golden, about 10 to 20 minutes.
Serve immediately topped with the parsley. Store in the refrigerator for up to 5 days.