- medium russet potatoes (4 (1 1/2 lbs.))
- salt, divided (1 tablespoon plus 3/4 teaspoon)
- garlic (2 cloves)
- fresh flat-leaf parsley (1/2 bunch)
- Parmesan cheese, finely shredded (1 ounce (about 1/2 a cup))
- unsalted butter (4 tablespoons (1/2 stick))
- freshly ground black pepper (1/2 teaspoon)
- olive oil (2 tablespoons)
- Peel and cut 4 medium russet potatoes into 1-inch cubes.
- Place the potatoes in a large pot and add enough cold water to cover potatoes by 1 inch. Stir in 1 tablespoon of the kosher salt.
- Cover and bring to a boil over high heat.
- Uncover and reduce heat to low to maintain a gentle simmer.
- Cook until potatoes are easily pierced with a knife but not falling apart, 12 to 14 minutes.
- Meanwhile, line a baking sheet with paper towels.
- Drain the potatoes, then transfer onto a baking sheet and spread into a single layer. Pat the potatoes dry with more towels and let cool for 10 minutes.
- Meanwhile, mince 2 garlic cloves, coarsely chop the leaves from 1/2 bunch fresh parsley, and finely shred 1 ounce Parmesan cheese (about 1/2 cup).
- Microwave 4 tablespoons unsalted butter in a large microwave-safe bowl until melted, about 30 seconds.
- Add the garlic, parsley, 1/2 teaspoon black pepper, and the remaining 3/4 teaspoon kosher salt, and stir to combine. Set aside.
- Heat 2 tablespoons olive oil in a 10-inch cast iron or nonstick skillet over medium-high heat until shimmering.
- Working in batches if needed, add the potatoes and cook, stirring and flipping them often, until golden-brown and crisp on all sides, 10 to 12 minutes total.
- Transfer the potatoes into the bowl of garlic butter and toss to coat.
- Transfer into a serving bowl and garnish with the Parmesan.