1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the halved baby potatoes with olive oil, salt, and black pepper until evenly coated.
3. Spread the potatoes cut side down on the prepared baking sheet. Roast for 20-25 minutes or until they start to turn golden and crispy.
4. Meanwhile, in a skillet over medium-high heat, add a splash of olive oil and sear the steak pieces until browned, about 3-4 minutes. Add the minced garlic, smoked paprika, and rosemary, stirring until fragrant, about 1 minute. Remove from heat.
5. Transfer the roasted potatoes back to the large bowl and sprinkle with grated parmesan. Toss until the potatoes are well-coated in cheese.
6. Return the potatoes to the baking sheet, this time with the coated side facing up, and place the steak pieces on top. Return to the oven and bake for an additional 5-7 minutes until the cheese is crispy and the steak is cooked to your liking.
7. Garnish with fresh parsley before serving for a touch of color and freshness.

One of my favorite tips is to let the potatoes cool for a minute after the initial roast. This helps the parmesan adhere better, ensuring every bite is packed with that irresistible cheesy crunch.