1) Put the potatoes in a pot of cold water, add 2 tbsps of salt and bring to a simmer over medium heat. Cook the potatoes for about 40 minutes. The potatoes must be cooked through and fork tender, but still holding their shape. Drain and put on a cutting board. let cool, then cut each potato lengthwise into 8 wedges.
2) Preheat griddle to medium-high. Brush the potatoes with the rapeseed oil and season with salt and pepper, to taste.
3) Griddle until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving bowl.
4) Heat the olive oil in a small saucepan until it begins to shimmer. Remove from the heat and immediately add the garlic, red chilli flakes and parsley and let sit for 1 minute. Season the oil with salt and pepper, to taste, and drizzle over the potatoes. Sprinkle with the cheese and serve immediately.