Preheat your oven to 425°F (220°C). This high temperature is key. The heat promotes that crispiness we’re after.

Wash the fingerling potatoes thoroughly under running water. Scrub them to remove any dirt. You want them clean but don’t need to peel them. The skin contributes to the texture. Cut the potatoes in half lengthwise to increase surface area, aiding in that crispy finish.

In a large mixing bowl, combine the olive oil, minced garlic, thyme, black pepper, and ½ teaspoon of kosher salt. If you’re using smoked paprika, add that in too. Mix it well, creating a fragrant oil that will coat every potato.

Add the halved potatoes to the bowl of seasoned oil. Toss them around, ensuring they’re well-coated. Every potato should get its fair share of flavor.

Spread the potatoes on a rimmed baking sheet, cut side down. Make sure they’re in a single layer; crowded potatoes may steam instead of roast, losing that essential crispiness.

Bake in the preheated oven for 25-30 minutes. Halfway through, flip the potatoes to ensure even cooking. They should emerge golden brown and beautifully crisp.

Once roasted, take the potatoes out of the oven. Sprinkle with the remaining salt, fresh parsley, and optional lemon zest and Parmesan. Serve hot, either on their own or as a side to your main dish.