Bring a large pot of water to a boil and add the coarse salt. Add the halved baby potatoes and boil for 8–10 minutes, or until fork-tender but not falling apart. Drain well and let them steam dry for 1 minute. (WATCH VIDEO BELOW) Heat a large non-stick skillet over medium-high heat. Add the olive oil and 2 tablespoons of the butter.
Once the butter has melted, add the boiled potatoes cut-side down in a single layer. Cook for 4–5 minutes without moving them, then toss and continue cooking for another 4–5 minutes until golden brown and crispy on all sides.
Reduce the heat to medium-low. Add the minced garlic and garlic powder, stirring continuously for 30–60 seconds until fragrant. Adding the garlic at the end prevents it from burning while still giving the potatoes plenty of flavor.
Remove the skillet from the heat. Add the remaining tablespoon of butter and toss until melted.
Finish with the chopped parsley, a generous sprinkle of salt, and black pepper to taste. Serve immediately while hot and crispy.
