Crispy Garlic Butter Potatoes

Prep the oven and pan: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Boil the potatoes: Place halved or quartered baby potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil, then reduce heat and simmer for 5–7 minutes, until just starting to soften but not cooked through. Drain well.
Season and rough up: Return drained potatoes to the empty pot. Add olive oil, the remaining 1/2 teaspoon salt (or to taste), and black pepper. Toss and gently shake to coat and rough up the surface—those bits get extra crispy!
First roast: Spread potatoes onto the prepared baking sheet in a single layer. Roast for 20–25 minutes, until beginning to brown and firm up.
Flip and add cheese: Flip the potatoes with a spatula or shake the pan. Sprinkle with half the Parmesan cheese. Roast for 5–10 minutes more, until deeply golden and crisp on the outside.
Make garlic butter: While potatoes finish roasting, melt butter in a small skillet over medium-low heat. Add minced garlic and cook, stirring, for 1–2 minutes until fragrant but not browned. Remove from heat.
Toss and finish: Transfer hot potatoes to a large bowl. Pour garlic butter over and toss gently until coated. Add the rest of the Parmesan and chopped parsley or thyme (if using). Serve immediately, with more cheese if desired.