Bring a large pot of salted water to a boil. Add the halved potatoes and boil for about 8 minutes, until the edges are fork-tender but the centers are still firm.

Preheat the oven to 425F and line a baking sheet with parchment paper.

Drain the potatoes well, then return them to the empty pot or a colander and shake gently to rough up the edges.

Toss the potatoes with olive oil, salt, pepper, paprika, and rosemary until evenly coated.

Spread the potatoes cut side down in a single layer on the prepared baking sheet.

Roast for 30 minutes without moving them, until the bottoms are deep golden brown.

Flip the potatoes, scatter the minced garlic over the top, and roast for another 8-10 minutes, until crispy all over and the garlic is fragrant.

Remove from the oven, sprinkle with fresh parsley, and serve immediately.