Season the potatoes. Add the potatoes, garlic, and oil into a large bowl and toss until evenly coated. Season with salt and toss once again.
Roast. Preheat the oven to 400°F/200°C. Transfer the potatoes onto a large baking sheet or a pan and spread them into an even layer. For crispier potatoes, arrange them cut side down. Bake until the potatoes are golden brown and fork tender, 35-45 minutes, flipping halfway through roasting.
Serve. Transfer the roasted potatoes to a serving bowl and sprinkle a little extra fresh parsley on top (optional). Serve immediately.
Store. Leftover roasted baby potatoes keep well in an airtight container in the refrigerator for 3-5 days.
*I used a mix of white, red, and purple potatoes. **In the photos, I used rosemary instead of parsley. ***Nutrition information is approximate and may container errors. Please, feel free to make your own calculations.