Rinse your baby potatoes and don't peel them — the skins stay on and get crispy, which is literally the whole point. Toss them in a large bowl with 2 tbsp olive oil, minced garlic, smoked paprika, sea salt, and black pepper. Mix until everything's evenly coated and the potatoes look glossy.

Spread the potatoes in a single layer on a baking sheet, cut-side down if you've halved any larger ones. Pop them into a 425°F oven for about 25-30 minutes until the bottoms turn deep golden brown. You'll know they're ready when you can easily pierce them with a fork but they still hold their shape.

Remove the baking sheet from the oven and pour the chicken broth directly over the hot potatoes. Scrape up any browned bits stuck to the pan — that's flavor gold right there. The potatoes should sizzle a little when the broth hits, which means your pan's hot enough.

Return the pan to the oven and bake for another 10-12 minutes until most of the broth absorbs into the potatoes. They'll look a bit softer and more collapsed now, which is exactly what you want. Don't panic if they look watery at first — it thickens up fast.

Take the pan out and drizzle the heavy cream and melted butter over everything while it's still hot. Sprinkle the shredded cheese on top, then gently toss the whole mixture together using a wooden spoon or spatula. Mash a few potatoes against the side of the pan to create that creamy texture, but leave most of them chunky.

Taste and adjust the seasoning — I always add a pinch more salt because potatoes need it. Stir in the fresh parsley and lemon zest right before serving, which brightens everything up without making it feel heavy. The lemon's subtle but makes people wonder what they're tasting.

If you want extra crispy edges (and you absolutely should), pop the whole pan under the broiler for 2-3 minutes on high. Watch it closely because that cheese can go from golden to burnt in about 30 seconds flat. Let it cool for just a minute before serving so you don't burn your mouth on the edges.