Preheat your oven to 425°F (220°C). Wash and peel about two pounds of Yukon Gold potatoes and cut into 1.5-inch chunks.

In a large mixing bowl, combine the cut potatoes, minced garlic, olive oil, salt, and pepper. Toss until well-coated.

Transfer the seasoned potatoes to a lined baking sheet, spreading them out in a single layer. Roast for 30-35 minutes, stirring halfway through.

Check for doneness by piercing a potato with a fork; it should be soft and tender. If needed, roast for an additional 5-10 minutes.

Remove from oven, let cool for a few minutes, then garnish with parsley and Parmesan cheese before serving.