Place a rack set in the middle of the oven. Line a rimmed baking sheet with parchment paper.

To a large bowl, add the olive oil, grated garlic, kosher salt, pepper, cayenne (if using), and parsley (if using). Stir to combine.

Cut each potato in half, adding to the olive oil mixture as you slice to avoid browning. Toss the potatoes with the oil mixture until coated. Add the Parmesan to the potatoes and toss until just coated so as not to cause the cheese to clump up and knock the cheese off each potato half.

Arrange the potatoes on the lined baking sheet in a single layer with the cut side facing down, scraping whatever loose Parmesan mixture there is in the bowl onto the flat sides of the potatoes as you arrange. It’s okay if the potatoes are close together on the pan.  Roast the potatoes until fork-tender and the Parmesan is a deep golden brown, 25 to 35 minutes, rotating the pan halfway.

Wash arugula thoroughly and dry — 2 minutes

In a large bowl, combine arugula and diced avocado — 2 minutes

Drizzle olive oil and balsamic vinegar over the salad — 1 minute

Remove the baking sheet from the oven and let the potatoes sit for 5 minutes. This allows the Parmesan to cool slightly and set into its crispy, snappy texture.  Flip the potatoes over (using a thin metal spatula, if needed) to reveal their golden brown, cheesy surface and transfer to a serving platter. Top with more parsley and serve right away.  Leftover potatoes can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, preheat the oven to 375°F with a rack set in the middle. Line a rimmed baking sheet with parchment paper. Arrange the leftover potatoes cut side down on the baking sheet and reheat until hot and the Parmesan has re-crisped, 5 to 10 minutes. Alternatively, toss them into the air fryer. Love the recipe? Leave us stars and a comment below!

Sprinkle shaved Parmesan cheese on top — 1 minute

Season with salt and black pepper to taste — 1 minute

Toss the salad gently to combine all ingredients — 2 minutes