Preheat the oven to 410°F and line a baking sheet with parchment paper or lightly grease it.

Prepare the potatoes. Wash (and peel if desired) the potato pieces and cut them into even pieces of about 0.8–1.2 inches so they cook evenly.

Season and mix. Drizzle the potatoes with olive oil, sprinkle over dried rosemary, garlic powder, salt, and pepper, and mix well (with your hands or a pair of tongs) so all the pieces are evenly coated.

Place the baking sheet in the oven. Bake the potatoes for 40–45 minutes at 410°F until golden brown and tender. Tip: check after 30 minutes and shake or turn them briefly to prevent burning.

Add the garlic halfway through. About halfway through the baking time: lightly crush a fresh garlic clove with the side of a knife and place it among the potatoes on the baking sheet so the garlic flavor develops without burning.

Cook the eggs while the potatoes bake. Place 4 eggs in a saucepan, cover with cold water, bring to a boil, then let them simmer gently for 8–10 minutes for hard-boiled eggs. Drain, cool in cold/ice water, and peel once they have cooled.

Finely chop the parsley. Just before serving, finely chop a handful of parsley.

Let the potatoes cool briefly. Remove the potatoes from the oven and let them cool to lukewarm or room temperature.

Finish and serve. Arrange the cooled potatoes on a serving platter, add the peeled hard-boiled eggs (4 total), and sprinkle with chopped parsley to taste. Serve immediately.