This is our favorite way of making oven roasted potatoes using Yukon gold potatoes, roasting them until crispy, and finally coating in seasoned melted butter right before serving.
Cut baby gold potatoes in half and if there are abnormally large ones, you can cut them in fours.
Place cut potatoes in a large bowl and rinse them quickly under cold running water. Don't soak them or rinse them too much because gold potatoes are medium-starch kind of potatoes and if you wash away too much enzymes, it will leave too much glue behind. Your roasted potatoes will be chewy and not soft and fluffy inside.
Pat potatoes dry with a couple paper towels and toss them in a dry mixing bowl with oil, salt, pepper, and garlic powder.
Roasting potatoes:
Preheat the oven to 425°.
Cover a baking sheet with parchment paper or aluminum foil and spread potatoes in one even layer, being careful not to overcrowd them. (Note: parchment paper is better to prevent sticking and aluminum foil yields crispier results but it does need to be lightly greased and may still stick.)
Roast potatoes for 30-40 minutes, depending on the size of larger potato pieces.
Melt butter and mix it with pressed garlic and parsley.
Take potatoes out, toss them with melted butter mixture immediately, and serve right away.