Preheat oven to 200°C.
Place the Inca Gold potatoes in a large saucepan and cover with water. Bring to the boil, reduce heat and simmer for 6 minutes.
Meanwhile mix the olive oil, garlic, thyme, salt, pepper and lemon into a bowl.
Drain Inca Gold potatoes and toss in the garlicky oil mixture. Place in a single layer in a roasting pan and roast for 15 minutes, add Parmesan and return to the oven for 5 minutes until golden and crispy.
Transfer to a serving dish and garnish with extra lemon zest and parsley.
To Serve: These delicious crispy Inca Gold potatoes pair brilliantly with roast chicken.