Wash and scrub the potatoes thoroughly, then cut larger potatoes into 1-inch pieces, aiming for uniform size; halve or quarter smaller potatoes as needed.

Place the cut potatoes in a large pot, cover with cold water, add 1 teaspoon of salt, and bring to a boil; simmer for 5-7 minutes until just tender, then drain well and let them steam dry.

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

In a large bowl, toss the drained par-boiled potatoes with olive oil, minced garlic, salt, and black pepper until evenly coated.

Spread the potatoes in a single layer on the prepared baking sheet, using two sheets if necessary to prevent overcrowding, and roast for 20 minutes.

After 20 minutes, remove the baking sheet from the oven, sprinkle evenly with freshly grated Parmesan cheese, and gently toss to combine before spreading them back into a single layer.

Return the potatoes to the oven and roast for another 15-20 minutes, or until deeply golden brown, crispy, and the Parmesan has formed a melted, slightly crusty layer.

Transfer the roasted potatoes to a serving dish, garnish with fresh chopped parsley if desired, and serve immediately.