While potatoes boil, preheat your oven to 425°F (220°C). In a large bowl, whisk together olive oil, minced garlic, salt, pepper, and half the thyme. The key here is to let this mixture sit for 5 minutes, allowing the oil to become infused with garlic flavor. Add a pinch of red pepper flakes if you like a gentle warmth that builds with each bite.

Add the par-boiled potatoes to the bowl with the oil mixture. Using a rubber spatula, gently fold until every piece is coated. Be careful not to break the potatoes—the goal is to maintain their shape while ensuring maximum flavor coverage. Let them marinate for 10 minutes while the pan heats.

Place your rimmed baking sheet in the oven for 5 minutes to heat up. This step is crucial for preventing sticking and ensuring those gorgeous golden bottoms. Use a heavy-duty sheet pan—thin pans will warp at high heat and prevent proper browning.

Carefully remove the hot pan from the oven and quickly arrange the potatoes in a single layer, cut side down. Work quickly—the hot pan should sizzle when the potatoes hit it. This initial contact creates the foundation for maximum crispiness. Don't crowd the pan; use two if necessary.

Roast undisturbed for 25 minutes. Resist the urge to peek or shake—the magic happens when you leave them alone. During this time, the bottoms will develop that golden crust while the insides become creamy and tender.

Remove the pan and quickly sprinkle the parmesan evenly over the potatoes. Use the large holes of a box grater—pre-grated cheese won't melt properly. Return to the oven for 10-12 minutes, until the cheese forms a golden, lacy crust.

Remove from oven and immediately sprinkle with the remaining fresh thyme. Let rest for 5 minutes—this allows the cheese to set slightly, making serving easier. Transfer to a warm serving dish and watch them disappear.

Absolutely! Yukon Golds create an even creamier interior, while fingerlings offer a fun shape and slightly nutty flavor. Avoid russets—they tend to fall apart during par-boiling and won't achieve the same crispy edges.

Look for deep golden-brown bottoms and edges that are nearly caramelized. The parmesan should be melted and beginning to form lacy, crispy bits. A knife should slide through with no resistance, indicating the interior is perfectly tender.

Yes! Par-boil and season the potatoes up to 24 hours ahead. Store covered in the refrigerator, then bring to room temperature before roasting. Add 5-7 extra minutes to the initial roasting time if starting from cold.

These potatoes complement nearly any protein, but they truly shine alongside roasted chicken, beef tenderloin, or salmon. For a vegetarian feast, serve with roasted winter vegetables and a crisp green salad dressed with lemon vinaigrette.

These work beautifully in a countertop convection oven or even an air fryer! For air fryer method, cook at 400°F for 15-18 minutes, shaking halfway through. The cheese goes on during the last 3-4 minutes.

Absolutely, but use two sheet pans rather than crowding one. Overcrowding leads to steaming instead of roasting. You may need to rotate pans halfway through cooking if using multiple racks.

Skip the microwave—it makes them rubbery. Instead, heat a dry skillet over medium heat, add potatoes in a single layer, and cook 5-7 minutes until heated through and re-crisped. You can also reheat in a 400°F oven for 10-12 minutes.

The culprit is usually moisture. Make sure to dry potatoes thoroughly after par-boiling, use enough oil, don't overcrowd the pan, and ensure your oven is fully preheated. Also, resist the urge to flip them too early—let them develop that crust undisturbed.