Preheat your oven to 425°F (220°C). A hot oven is crucial for achieving that crispy texture.
Wash your 2 pounds of red potatoes thoroughly. Cut each potato into quarters, ensuring they are roughly the same size for even cooking.
In a large mixing bowl, combine the quartered potatoes with 2 to 3 tablespoons of vegetable oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss well until the potatoes are evenly coated.
Spread the potatoes out in a single layer on a baking sheet. Make sure they are not overcrowded, as this can lead to steaming rather than roasting.
Place the baking sheet in the preheated oven and roast the potatoes for about 25 minutes. After 25 minutes, use a spatula or tongs to flip the potatoes for even browning.
Roast for an additional 15-20 minutes, or until the potatoes are golden brown and crispy. Keep an eye on them to avoid overcooking.
Once done, remove the potatoes from the oven and let them cool slightly. If desired, sprinkle with 1 tablespoon of chopped fresh parsley before serving.
