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Preheat the oven to 425 degrees. Bring a large pot of water and the 2 Tablespoons of kosher salt to a boil. Carefully add the potatoes and boil for 14-17 minutes, depending on the size. The potatoes should not be falling apart or fork tender.
Strain the potatoes. Remove any excess water. Toss the potatoes with the oil, garlic, thyme, salt, and peppers.
Dip each potato cut-side down in the parmesan. Press firmly so a thick layer of cheese sticks to the potato bottom and edges.
Repeat with remaining potatoes and place on a baking sheet lined with parchment paper. Sprinkle any remaining parmesan or garlic on top of the potatoes.
Bake for 30-35 minutes or until browned.