Preheat and Prep: Preheat your oven to 200°C (180°C fan). Place a large, sturdy baking tray in the oven to heat up. This is a crucial step for getting a crispy base on your potatoes.

Par-boil the Potatoes: Place the chopped potatoes in a large saucepan and cover with cold, salted water. Bring to the boil and cook for 7-8 minutes, just until the edges are slightly tender. You should be able to pierce them with a knife, but they should still be firm.

Drain and Fluff: Drain the potatoes well in a colander. Let them sit and steam-dry for a couple of minutes, then give the colander a gentle shake to rough up their edges. This creates lots of nooks and crannies for the fat to cling to, making them extra crispy.

First Roast: Carefully remove the hot baking tray from the oven. Add the olive oil to the tray – it should sizzle immediately. Tip the potatoes onto the tray and toss them gently in the hot oil to coat. Spread them in a single layer and roast for 20 minutes.

Prepare the Garlic Parmesan Butter: While the potatoes are in the oven, mix the melted butter, minced garlic, half of the grated Parmesan, oregano, salt, and pepper in a large bowl.

Coat the Potatoes: After 20 minutes, take the potatoes out of the oven. Transfer them to the bowl with the garlic butter mixture and toss everything together until each potato is well coated. What works best for me is using a large spatula to avoid breaking them up.

Final Roast: Tip the coated potatoes back onto the baking tray in a single layer. Sprinkle over the remaining Parmesan cheese. Return to the oven and roast for another 20-25 minutes, or until they are deeply golden brown, crisp, and the cheese is beautifully melted and crusted.

Serve: Let the potatoes cool for a minute on the tray. Garnish with the freshly chopped parsley before serving hot.