Preheat your oven to 425°F (220°C).

Wash and dry the potatoes. Cut them in half lengthwise.

Score the cut side of each potato with shallow criss-cross lines using a knife.

Mix the seasoning: In a small bowl, combine olive oil, minced garlic, dried thyme, salt, and pepper.

Coat the potatoes: Brush or toss the potatoes in the oil mixture, making sure the scored sides are well coated.

Arrange on a baking sheet: Place potatoes cut-side down on a parchment-lined sheet pan.

Roast for 30–40 minutes, until golden and crispy on the outside and tender inside.

(Optional) In the last 5 minutes, sprinkle with a little Parmesan cheese for extra flavor and crunch.

Garnish with chopped parsley before serving warm.