Wash the potatoes and place in a large pan. Add cold water so that the potatoes are just covered. Add 1 1/2 teaspoon of salt to the water. Over medium-high heat bring the potatoes to a boil. Reduce heat to medium-low and cook the potatoes until fork tender, about 15 minutes.
Preheat the oven to 475 degrees F.
Once the potatoes are cooked remove them with a slotted spoon and place them in a colander. Make sure the potatoes are thoroughly drained. Toss the potatoes with olive oil, 1/2 teaspoon sea salt, and parsley.
Line a jelly roll pan with tin foil and place the potatoes on the pan. Make sure that there is a single layer and the potatoes are not touching. Flip the potatoes over half-way through the roasting time. Bake for about 40 minutes or until the skins are slightly crispy. Serve with your favorite meal.