Preheat the oven to 400°F (200°C). If using wooden skewers, soak them in water for at least 20 minutes.

Cut the top off the head of garlic, place it on a small piece of foil, drizzle with a little olive oil, wrap tightly, and roast for 35 to 40 minutes until soft and golden.

Meanwhile, scrub the baby potatoes and place them in a pot of salted water. Boil for 8 to 10 minutes, just until barely tender but not falling apart. Drain well and let cool slightly.

In a large bowl, whisk together the olive oil, salt, black pepper, rosemary, thyme, parsley, and smoked paprika.

Add the slightly cooled potatoes to the bowl. Squeeze the roasted garlic cloves out of the skin, mash them into the oil mixture, then toss the potatoes until evenly coated.

Thread 3 to 4 potatoes onto each skewer, depending on size, and arrange the skewers in a single layer on a parchment-lined baking tray.

Brush the potatoes with any remaining garlic-herb oil and bake for 20 to 25 minutes, turning once halfway through, until the outsides are crisp and lightly browned.

Remove from the oven and immediately brush with melted butter. Sprinkle with Parmesan, if using, and garnish with chopped fresh parsley.

Arrange the mini skewers on a serving tray and serve warm.