Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

In a large mixing bowl, combine melted butter, minced garlic, dried rosemary, salt, and black pepper. Stir until well blended.

Rinse and slice your gold potatoes into even wedges, aiming for about 1 inch thickness.

Add the potato wedges to the garlic butter mixture and toss gently to coat thoroughly.

Spread the coated wedges in a single layer on the baking sheet, ensuring space between each for even roasting.

Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.

Once baked, allow to cool for a few minutes and garnish with freshly chopped parsley before serving.