Preheat your oven to 425°F (220°C).

In a large pot, bring enough water to a boil and add 2 heaping tablespoons of kosher salt. Carefully add the halved Yukon Gold Potatoes to the boiling water and cook for 14-17 minutes.

Strain the potatoes and ensure they are dry. In a mixing bowl, toss the warm potatoes with 3 tablespoons of avocado or olive oil, 5-6 cloves of minced garlic, 1 teaspoon of dried thyme, and 1 teaspoon of kosher salt.

Sprinkle 3/4 cup of freshly grated Parmesan cheese onto a plate. Dip each potato half cut-side down into the cheese, pressing firmly to adhere.

Arrange the coated potatoes cut-side up on a parchment-lined baking sheet and bake for 30-35 minutes.

Remove the Yukon Gold Potatoes from the oven and let them cool slightly before serving.