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Preheat the oven to 190°.
Wash the potatoes and pass them through a mandoline. Finely chop the garlic cloves. In a saucepan, melt the butter and add the garlic. Cook over medium heat for 4-5 minutes.
Pour the mixture over the potatoes with the paprika, salt, pepper and 30 g of grated parmesan. Mix well.
Form small piles alternating with grated parmesan, and placing a small thyme sprig at the bottom.
Cover with foil and bake for 25 minutes at 190°. Remove the foil, increase the heat to 220° and roast for 12 minutes.
Add a little fleur de sel.