1
Heat the oven to 425℉. Lining a 12"x17" baking sheet/sheet pan with parchment paper. Set aside. Mix baby potatoes and olive oil in a large bowl till coated.
2
Coat potatoes with fresh rosemary, garlic powder, kosher salt, and ground black pepper. Place the seasoned potato chunks in a single layer on the baking sheet. Avoiding overcrowding or overlapping potatoes.
3
Roast potatoes for 30–40 minutes until golden brown and fork tender. To brown potatoes evenly, flip them once or twice during baking.
4
Remove the potatoes from the oven and sprinkle with chopped parsley. Serve and enjoy!