1. Preheat your oven to 425°F (220°C). This high heat is key for getting those edges perfectly crispy while keeping the insides creamy and tender.
2. Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, or until the potatoes are just tender when pierced with a fork but not falling apart.
3. Drain the potatoes well and return them to the pot. Let them sit for a minute or two to dry off—this helps with crispiness later.
4. In a large bowl, combine the olive oil (or melted butter), minced garlic, thyme, smoked paprika (if using), salt, and pepper. Toss the potatoes gently in this mixture until they’re evenly coated.
5. Transfer the potatoes to a roasting pan or baking sheet, spreading them out in a single layer without overcrowding. This allows the edges to crisp up nicely.
6. Roast in the preheated oven for 25-30 minutes, flipping once halfway through. Look for a golden-brown crust forming on the edges—that’s the magic happening!
7. Remove the potatoes from the oven and pour the heavy cream evenly over them. Sprinkle the Parmesan cheese on top, if using.
8. Return the potatoes to the oven and roast for an additional 10 minutes, or until the cream has thickened slightly and the cheese is melted and bubbly.
9. Garnish with fresh parsley before serving for a pop of color and freshness.

One cooking tip I’ve learned from many Sunday afternoons in my grandmother’s kitchen: don’t rush the roasting process. That extra patience flipping the potatoes halfway ensures every side gets that glorious crispy edge. And adding the cream near the end gives the dish that luscious texture without turning it into a soggy mess.