Wash and peel the potatoes if desired. Cut into 2–3 cm (about 3/4–1 inch) cubes or into even wedges so pieces are uniform. Place potatoes in a large pot and cover with cold water by about 2 cm. Add 1 tbs of the kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are just tender at the edges but still firm in the center, about 8–10 minutes depending on size. Drain well in a colander and let steam-dry for 3–5 minutes to remove excess surface moisture.

Crisp roast

While potatoes drain, preheat oven to 220°C (430°F). In the same pot (off heat) toss the drained potatoes with 2 tbs olive oil, 2 tbs melted butter, the remaining 1/2 tbs kosher salt and 1 tsp black pepper. Spread potatoes in a single layer on a rimmed baking sheet (use parchment or a lightly oiled sheet). Roast in the preheated oven for 25–35 minutes, turning once halfway, until well browned and crisp on the outside and tender inside.

Herbs & aromatics

Prepare aromatics

While potatoes roast, finely chop the rosemary (or thyme) and parsley and mince the garlic. In a small skillet, melt 1 tbs butter over medium heat. Add the minced garlic and chopped rosemary and sauté for 30–45 seconds until fragrant but not browned. Remove from heat to prevent burning; set aside.

When potatoes are nearly done (last 3 minutes of roasting), brush or toss them with the garlic-herb butter mixture so the aromatics perfuse the potatoes. Return to oven for remaining time to finish crisping and to lightly toast the garlic.

Optional finishing

Remove potatoes from oven to a serving bowl or platter. Immediately sprinkle with chopped parsley, lemon zest, grated Parmesan (if using), and a light dusting of smoked paprika for color and a smoky note. Taste and adjust seasoning with more salt and pepper if needed.

Serve hot as a side dish 'with potatoes' alongside proteins or salads. Leftovers keep covered in the refrigerator for up to 3 days; re-crisp in a 200°C (400°F) oven for 8–10 minutes.