Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

Thoroughly wash and scrub the baby potatoes. Depending on their size, cut them into halves or quarters to ensure even cooking. Place the cut potatoes into a large saucepan, add 1 teaspoon of salt, and cover them with cold water.

Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer and cook the potatoes for 5 to 7 minutes, or until they are just beginning to become tender. Drain the potatoes thoroughly.

Return the drained potatoes to the pot. Add the olive oil, the remaining 1 teaspoon of salt, and the black pepper. Cover the pot with a lid and gently shake to coat the potatoes evenly and slightly roughen their edges for improved crispness.

Transfer the seasoned potatoes to the prepared baking sheet, arranging them in a single, even layer. Roast in the preheated oven for 20 to 25 minutes. Carefully shake the pan or turn the potatoes. Sprinkle half of the Parmesan cheese evenly over the top and continue roasting for an additional 5 to 10 minutes, or until the potatoes are golden and crisp.

While the potatoes roast, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and stir for approximately 1 to 2 minutes, just until the garlic becomes fragrant. Do not allow it to brown. Remove from heat.

Once the potatoes are finished roasting, transfer them to a large heatproof mixing bowl. Pour the prepared garlic butter over the potatoes and gently toss to coat. Sprinkle with the remaining Parmesan cheese and garnish with fresh parsley or thyme if desired.

Serve immediately while hot and crisp.