Preheat your oven to 425°F (220°C). Thoroughly wash and dry the baby potatoes, then slice them in half lengthwise. Place the halved potatoes into a large mixing bowl. Drizzle with 2 tbsp (30ml) of olive oil, and sprinkle evenly with 1 tsp (5g) of kosher salt and 1/2 tsp (1g) of black pepper. Toss vigorously.

Line a dark metallic baking sheet with crinkled parchment paper. Arrange the seasoned potato halves purely cut-side down. Keep them piled closely together.

Place the baking sheet on the middle-low rack of your preheated oven. Roast undisturbed for 25-30 minutes without flipping until you see slightly charred and blistered edges forming.

During the final 5 minutes of roasting, place a small skillet over medium-low heat. Melt the 3 tbsp (42g) of unsalted butter. Stir in the minced white garlic bits and cook for 1-2 minutes until fragrant but still bright white.

Remove the potatoes from the oven and transfer them to a mixing bowl. Pour the warm melted butter glaze over the hot potatoes and toss until heavily coated. Sprinkle generously with bright vibrant green chopped fresh parsley flakes, toss once more, and serve.