Preheat oven to 400°F (200°C).

Wash and thoroughly dry the baby Yukon Gold potatoes. Slice each potato in half lengthwise.

Using a sharp knife, gently score a light crosshatch diamond pattern (1/8-inch deep) on the cut flat surface of each potato half.

In a large mixing bowl, toss the cut potatoes with 1 tablespoon of Extra Virgin Olive Oil, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder until thoroughly coated.

In a small bowl, prepare the cheese slurry by combining 3 tablespoons of Extra Virgin Olive Oil, 1/2 cup microplaned Parmigiano-Reggiano cheese, 1/2 tsp garlic powder, 1/2 tsp dried oregano, and 1/2 tsp sweet paprika. Stir into a damp, thick paste.

Spread the cheese slurry paste evenly over the bottom of a 9x13-inch baking dish or metal rimmed sheet pan.

Press each potato half cut-side down firmly into the cheese slurry layer. Arrange tightly in a single layer.

Bake at 400°F (200°C) for 30 to 35 minutes until the potatoes are tender when pierced with a fork and the cheese edges are deep golden brown.

Remove from the oven and let rest in the pan undisturbed for 5 minutes to set the crispy crust.

Use a thin spatula to flip or lift the potatoes, garnish with chopped fresh parsley, and serve hot.