Start by peeling and dicing the Nevas potatoes into small, even cubes to ensure they cook evenly.

Place the diced potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water and bring it to a boil over medium-high heat. Cook the potatoes until they are fork-tender, about 10-15 minutes. Be careful not to overcook them; you want them to hold their shape.

Once the potatoes are tender, drain them in a colander and set them aside to allow any excess moisture to evaporate.

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Be sure not to let the garlic brown, as this can make it taste bitter.

Add the drained potatoes to the skillet with the garlic butter. Gently toss the potatoes to coat them evenly in the butter mixture. Continue to cook for another 5 minutes, stirring occasionally, until the potatoes start to develop a slight golden crust.

Sprinkle the grated Parmesan cheese over the potatoes, stirring gently to ensure the cheese melts and coats the potatoes evenly. Cook for an additional 1-2 minutes.

Season the potatoes with salt and pepper to taste. If desired, garnish with chopped fresh parsley for a pop of color and added freshness. Serve the Garlic Parmesan Nevas Potatoes immediately as a side dish.