Cut the red potatoes into 1-inch chunks, keeping the skin on for texture and nutrients. In a large bowl, combine the olive oil, freshly minced garlic, salt, pepper, Italian seasoning, and paprika. Add the potato chunks and toss everything together until the potatoes are evenly coated with the oil and seasonings. I find that mixing everything in the bowl first ensures every piece gets seasoned before roasting, which gives you consistent flavor throughout.

Preheat your oven to 400°F. Line a large baking sheet or roasting pan with foil for easy cleanup, then lightly spray it with cooking spray to prevent sticking. Having everything ready before you add the potatoes ensures they start cooking right away without sitting around.

Spread the seasoned potatoes from Step 1 onto the prepared pan in a single layer, making sure they're not overcrowded. This allows them to roast evenly and develop a golden, crispy exterior rather than steaming. Roast for 35-40 minutes, stirring halfway through cooking, until the potatoes are golden brown and tender when pierced with a fork. I like to stir them around the 17-18 minute mark to ensure even browning on all sides.

Remove the potatoes from the oven when they're golden and crispy. While they're still hot, sprinkle the finely grated Parmesan cheese over them—the heat will help it adhere and create a nice crust. Toss gently to distribute the cheese, then garnish with fresh chopped parsley. Serve immediately while they're still warm and crispy.