Summary: I have perfected the recipe over the years. It really gives them a depth of taste.
1 1/2 pounds red potatoes (about 8 small), quartered, skin left on
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon fresh ground black pepper
1 teaspoon garlic powder
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1/4 cup unsalted butter, cut into pieces