After cutting the potatoes, place them in a bowl of cold water for 10 minutes, then pat them completely dry. Removing excess surface starch is the secret to a truly crispy exterior.

In a large bowl, whisk together the olive oil, Parmesan, garlic powder, onion powder, thyme, and paprika until it forms a thick paste.

Add the dried potatoes to the bowl. Use a large spoon or your hands to toss them vigorously. You want the edges of the potatoes to roughen up slightly and be completely coated in the cheese paste.

Preheat your oven to 400°F. Arrange the potatoes on a large baking sheet, ensuring they are in a single layer with space between them. If they are crowded, they will steam instead of roast.

Bake for 15 minutes, then use a metal spatula to flip them. This ensures the side touching the pan—where the cheese caramelizes most—gets perfectly golden.

Roast for another 10–15 minutes until the potatoes are fork-tender and the Parmesan coating is bubbling and brown.

Toss with fresh parsley immediately upon removing them from the oven while the oil is still sizzling.