Preheat the oven to 180°C/350°F (160°C/320°F if using a ventilated oven).
Peel the potatoes, wash them, pat them dry, and slice them into rounds. Place the potatoes in a large bowl.
Finely chop the parsley.
Season the potatoes with salt and pepper, add the parsley, and pour in 4 tablespoons of oil. Mix well.
Line the bottom of a baking dish with parchment paper and arrange the potatoes in it. Add the peeled garlic cloves, cut in half.
Cut the cherry tomatoes into halves, place them in a bowl, season lightly with salt, and mix.
Add the cherry tomatoes to the potatoes. Bake in the oven for 40-60 minutes (35-50 minutes if using a ventilated oven), or until the potatoes are tender and golden.
