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Scrub the potatoes and place in a large pot.
Fill pot with water until potatoes are covered by 2-3 inches of water.
Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender.
Drain the potatoes and allow them to cool.
While potatoes are cooling, preheat the oven to 425 degrees.
Mince the garlic and the parsley.
Prepare the baking sheet by brushing 1 Tablespoon of olive oil on the bottom of the pan.
Once potatoes are cool, peel and but into halves or quarters.
Place cut side down on prepared pan and sprinkle with coarse salt and freshly ground black pepper.
Place in oven and cook for 35-40 minutes.
Rotate potatoes halfway through to ensure even coloring.
Reduce temperatur to 375 degrees.
Turn potatoes over and sprinkle with garlic and parmesan cheese.
Add more salt and pepper if desired.
Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted.
Remove from oven and sprinkle with fresh parsley
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