Preheat Oven: Preheat your oven to 400°F (200°C).

Prep Potatoes: Wash and scrub the vibrant organic red potatoes thoroughly. Cut them into quarters or bite-sized chunks, ensuring they are roughly uniform in size for even cooking.

Mince Garlic and Chop Parsley: Finely mince the cloves of pungent garlic and chop the fresh Italian flat-leaf parsley finely. Set aside.

Coating Potatoes: In a large mixing bowl, combine the quartered red potatoes with 4 tablespoons of cold-pressed extra virgin olive oil and 2 teaspoons of hand-harvested sea salt. Toss the potatoes until evenly coated with oil and salt.

Adding Garlic and Butter: Melt 4 tablespoons of artisanal cultured butter and mix it with the finely minced garlic. Drizzle this garlic-butter mixture over the seasoned potatoes, ensuring the garlic is evenly distributed.

Season with Black Pepper: Sprinkle 1 teaspoon of freshly ground Tellicherry black pepper over the potatoes. Toss again to evenly distribute the pepper and garlic-butter mixture among the potatoes.

Arrange in Baking Dish: Transfer the seasoned potatoes to a baking dish, spreading them out in an even layer to facilitate even cooking.

Bake in Preheated Oven: Place the baking dish in the preheated oven and bake the potatoes for about 40-45 minutes or until they turn golden brown and are fork-tender. Rotate the dish halfway through the cooking time for uniform browning.

Finishing with Cheese and Parsley: Once the potatoes are cooked through and golden, remove them from the oven. Sprinkle 1/2 cup of freshly grated aged Parmigiano-Reggiano cheese and 4 tablespoons of finely chopped fresh Italian flat-leaf parsley over the hot potatoes.

Toss and Serve: Gently toss the potatoes to combine the cheese and parsley with the hot potatoes. Ensure the cheese melts slightly over the warm potatoes.

Serve Hot: Transfer the seasoned and garnished potatoes to a serving dish and serve immediately while hot as a delicious and flavorful side dish.