1. Prepare the Potatoes
Wash the potatoes thoroughly and remove any dirt. Leave the skins on for extra flavor and crispiness.
Cut each potato in half. If the potatoes are larger, cut them into quarters so that the pieces are similar in size.
2. Parboil the Potatoes
Place the potatoes in a large pot and cover them with cold water.
Add a generous pinch of salt and bring the water to a boil. Cook for about 7–10 minutes, until the potatoes are just beginning to become tender but aren’t falling apart.
Drain them well and allow them to steam-dry for a few minutes.
3. Make the Garlic Parmesan Mixture
In a large bowl, combine the olive oil, minced garlic, thyme, Italian seasoning, paprika, salt, black pepper, Parmesan cheese, and melted butter.
Stir until everything is evenly combined.
4. Coat the Potatoes
Add the warm potatoes to the bowl.
Gently toss until every piece is thoroughly coated with the garlic and Parmesan mixture.
For an extra crispy crust, press the cut side of each potato gently into the Parmesan mixture before placing it on the baking sheet.
5. Arrange on the Baking Sheet
Preheat the oven to 425°F (220°C).
Line a baking sheet with parchment paper or lightly grease it.
Arrange the potatoes cut-side down in a single layer. Avoid overcrowding the pan so the potatoes can roast rather than steam.
6. Roast Until Golden
Bake for approximately 30–40 minutes, turning the potatoes halfway through if needed.
Continue roasting until the edges are deeply golden and crispy and the centers are tender.
For an even crispier finish, broil for 1–2 minutes at the end, keeping a close eye on them.
7. Add Fresh Parsley
Remove the potatoes from the oven and immediately sprinkle them with fresh chopped parsley.
If desired, add a little extra Parmesan while they are still hot.
8. Serve
Transfer the crispy potatoes to a serving platter and serve immediately.
They are delicious alongside grilled chicken, steak, pork chops, burgers, or roasted vegetables. You can also serve them as an appetizer with ranch dressing, garlic aioli, sour cream, or your favorite dipping sauce.
The best part is the contrast: crispy, cheesy Parmesan edges on the outside with a soft, buttery, fluffy potato center.
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