Preheat the oven. Set your oven to 425°F (220°C). Place a large, rimmed baking sheet inside as it heats. A hot pan gives the potatoes a jump start on crisping.

Prep the potatoes. Wash and dry them well. Moisture is the enemy of crisp. Cut into 1-inch chunks so they cook evenly.

Make the seasoning mix. In a large bowl, combine olive oil, minced garlic, salt, pepper, Italian seasoning, and paprika. Stir to form a fragrant paste.

Toss to coat. Add the potatoes to the bowl and toss until every piece is glossy and seasoned. Sprinkle in half of the Parmesan and toss again to help it adhere.

Spread on the hot pan. Carefully remove the preheated baking sheet. Spread the potatoes in a single layer with space between them. Crowding leads to steaming, not crisping.

Roast without touching. Roast for 20 minutes. Don’t stir yet—letting them sit builds that golden crust.

Flip and add more Parmesan. After 20 minutes, use a spatula to flip the potatoes. Sprinkle the remaining Parmesan over the top and return to the oven.

Finish roasting. Roast another 15–20 minutes, until the edges are deeply golden and the centers are fork-tender. Total time is about 35–40 minutes.

Optional buttery finish. For extra richness, drizzle with melted butter right out of the oven. Toss with chopped parsley and a quick squeeze of lemon for brightness.

Serve hot. These are at their best straight from the pan, while the edges are still crisp and the cheese is toasty.