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Preheat oven to 425 degrees F.
Wash potatoes and cut them in half.
Transfer the potatoes to a large bowl and toss with olive oil, parsley, garlic powder and salt.
Grate the parmigiano reggiano cheese.
Add softened butter on top and mix until you get a thick paste.
Transfer the mixture to a large sheet tray lined with parchment paper and spread into an even layer.
Take each potato half and press it into the cheese, cut side down. Repeat until all potatoes are in the dish.
Bake for 30-35 minutes.
Remove from the oven and let the potatoes rest for 10 minutes so the cheese hardens.
Take a spatula and remove from the pan. Break apart and serve.