Preheat an oven to 400°F.
Cut the potatoes lengthwise into slices 1/2 inch thick. Stack half of the slices and cut lengthwise into strips 1/2 inch wide.Repeat with the remaining slices. Rinse the strips with cold water and spread on a clean kitchen towel; blot dry with a second kitchen towel.
Place the potatoes in a bowl. Drizzle with the olive oil and toss to coat evenly.
Preheat a nonstick baking sheet in the oven for 5 minutes. Remove from the oven and carefully arrange the potatoes in a single layer on the hot baking sheet. Roast the potatoes, turning every 10 minutes,until evenly browned and tender when pierced with a knife, 30 to 35 minutes. Meanwhile, combine the parsley and garlic on a cutting board and chop together finely.
Transfer the potatoes to a serving dish and sprinkle with the salt and a grind of pepper. Add the parsley mixture and toss gently to coat. Serve immediately.
