Cut the potatoes into 25mm cube and par boil them for 5 minutes. Allow to cool and then place in a bowl with the shallots, olive oil, salt, pepper and garlic. Mix until the potatoes are evenly coated. Place the mixture in a baking pan and arrange in one layer.
Roast in the oven for 45 minutes or until brown and crisp. Turn two or three times during cooking to ensure even browning.
Remove the potatoes and shallots from the oven, toss with parsley, season to taste and serve hot.