Wash and dry the potatoes thoroughly, then slice them into evenly sized halves.

Add the potatoes to a large mixing bowl and drizzle with olive oil.

Sprinkle in the minced garlic, garlic powder, Italian seasoning, paprika, salt, and black pepper.

Toss everything together until the potatoes are evenly coated and glossy.

Add most of the Parmesan cheese and gently mix again so the cheese sticks to the potato surfaces.

Arrange the potatoes cut-side down on the prepared baking sheet, leaving a little space between each piece.

Sprinkle the remaining Parmesan over the tops and around the potatoes for extra crispy edges.

Roast until the potatoes become deeply golden and fork-tender, about 30–35 minutes.

Flip a few potatoes to check for a crisp, caramelized crust before removing them from the oven.

Let the potatoes rest for 3–5 minutes so the cheesy coating can set slightly.

Scatter fresh parsley over the top and serve immediately while hot and crisp.