1. Preheat oven to 425°F (220°C). Line one or two large rimmed baking sheets with parchment paper or silicone baking mats.
2. Wash potatoes and cut into 1-inch cubes. Pat thoroughly dry with clean kitchen towels.
3. In a large bowl, combine olive oil, minced garlic, rosemary, thyme, salt, pepper, and half of the Parmesan cheese. Add potatoes and toss until evenly coated.
4. Spread potatoes in a single layer on prepared baking sheets, being careful not to overcrowd.
5. Roast for 20 minutes, then remove from oven and flip potatoes with a spatula. Return to oven and roast for another 15-20 minutes until golden and crispy.
6. Sprinkle remaining Parmesan cheese over potatoes and return to oven for 3-5 minutes until cheese is melted and slightly crisp.
7. Remove from oven and immediately toss with fresh parsley and lemon zest (if using).
8. Transfer to a serving dish and serve hot.

Notes:

• For extra crispy potatoes, make sure they’re completely dry before tossing with oil and don’t overcrowd the baking sheet.
• The potatoes can be cut in advance and stored in water in the refrigerator for up to 24 hours. Drain and dry thoroughly before roasting.
• For a flavor variation, try adding 1/2 teaspoon of smoked paprika or red pepper flakes to the oil mixture.

Storage Tips:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10-15 minutes until crispy and heated through.