Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
Rinse the potatoes thoroughly to remove any dirt. Fill a large pot with cold water and stir in the chicken bouillon paste. Bring the water to a boil over high heat, then add the potatoes and cook for 20–25 minutes, or until they are easily pierced with a fork or paring knife. The knife should slide through the center with almost no resistance, and the potatoes should be fully tender while still holding their shape. 2 lbs Baby Yukon Potatoes 1 tbsp Chicken Bouillon Paste
Add the potatoes to the baking sheet and use a clean kitchen towel to lightly pat them dry - this will help them crisp up in the oven.
Use the bottom of a sturdy glass or measuring cup to press each potato down to about ½ inch thick. Leaving at least 1 inch of space between them (if needed, use two baking sheets).
In a small bowl, combine the garlic powder, onion powder, smoked paprika, black pepper, and kosher salt, to taste. Drizzle the potatoes with a generous helping of olive oil (about 2-3 tbsps) and sprinkle with the seasoning mixture. It may seem like a lot of seasoning but potatoes soak up flavor, so they need a generous amount to make sure every bite is well seasoned. 2 tsp Garlic Powder2 tsp Onion Powder1 tsp Smoked Paprika 2 tsp Kosher Salt 1 tsp Black Pepper
Place into the oven on the center rack and roast for 25-30 minutes, until the edges are crisp and golden brown.
While the potatoes are roasting, add butter to a small mixing bowl and melt in the microwave. Add diced garlic and chives. Stir together. 1/2 cup Salted Butter4 cloves Garlic3 tbsp Fresh Chives
Once the potatoes are crispy, remove them from the oven and brush with half of the garlic butter mixture. Add a generous sprinkle of parmesan on top. Return them to the oven and bake for an additional 5–7 minutes, until the garlic is fragrant and the parmesan has slightly melted. 1/2 cup Parmesan
Brush the potatoes with the remaining garlic butter and sprinkle more grated Parmesan evenly over the tops and garnish with fresh parsley. Parsley