Preheat the oven to 400?F (205?C) and line a baking sheet with parchment paper.

Scrub, rinse, and cut the potatoes into half-inch pieces or quarters. Place in a large pot with 1 teaspoon of salt and cover with cold water.

Turn the heat to medium and bring the water to a boil. Reduce the heat to medium-low and simmer for 5-7 minutes or until slightly tender.

Drain well, then return to the pot with olive oil, 1 teaspoon salt, and black pepper. Shake to coat them in the oil and rough up the edges.

Arrange the potatoes in a single layer on the baking sheet and roast for 20-25 minutes. Shake or flip the potatoes, sprinkle half of the Parmesan cheese over the top, and roast for another 5-10 minutes until crispy and tender.

While the potatoes bake, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and stir for 1-2 minutes until fragrant. Remove from heat.

Pour the garlic butter into a large, heat-proof bowl. Add the cooked potatoes and toss until well-coated.

Serve immediately with the rest of the Parmesan and fresh herbs for garnish.