Preheat your oven to 400°F and position a rack in the upper-middle area. While the oven heats, cut the potatoes into 1-inch chunks for even roasting—this size ensures they cook through while developing a golden crust. Mince the 8 garlic cloves finely so they distribute evenly throughout the dish. Lightly oil a large baking sheet (approximately 18x13 inches or similar) and set aside. I prefer using a dark baking sheet as it promotes better browning on the potato bottoms.

Bring a large pot of salted water to a boil and add the cut potatoes. Boil for 5-8 minutes until they're just barely tender on the outside but still firm in the center—this parboiling jump-starts the cooking process and ensures they'll finish perfectly in the oven without drying out. Drain thoroughly in a colander and let sit for a minute to allow excess moisture to evaporate.

In a large mixing bowl, combine the olive oil, minced garlic from Step 1, salt, black pepper, Italian seasoning, and red pepper flakes. Whisk together until the garlic is evenly distributed and the oil is infused with the seasonings. Add the grated Parmesan cheese and stir until you have a cohesive, chunky mixture. This combination creates a flavorful coating that will crisp and brown beautifully during roasting.

Add the drained potatoes from Step 2 to the seasoning mixture from Step 3 and toss thoroughly until every piece is evenly coated. Spread the potatoes in a single layer on the prepared baking sheet, arranging them cut-side down where possible to maximize browning contact with the hot surface. This positioning helps create those crispy, golden edges that make roasted potatoes irresistible.

Place the baking sheet in the preheated oven and roast for 15 minutes without stirring. After 15 minutes, use a spatula to turn the potatoes over, breaking up any that may have stuck together, and distribute them evenly again. Continue roasting for another 10-12 minutes until the potatoes are golden brown and crispy on all sides. I find that the second half of roasting develops the best color and texture, so don't skip the turning step.

While the potatoes finish roasting, melt the butter in a small saucepan over low heat and stir in the fresh chopped parsley, reserving a small handful for garnish. When the potatoes are done roasting, remove them from the oven and immediately pour the warm garlic butter mixture over them. Scatter the bacon bits evenly across the top and toss gently to distribute everything. The warm potatoes will absorb the butter's flavor, creating a luxurious finish.

Transfer the roasted potatoes to a serving dish or directly to plates while they're still warm and the butter is glossy and clinging to each piece. Sprinkle with the reserved fresh parsley for a bright, fresh finish. Serve immediately while the potatoes are at their peak—crispy outside and creamy inside.