Place the oil along with 3-4 popcorn kernels into a dutch oven or a large pot. Cover and cook over medium high heat until all the kernels pop.

Remove the popped corn from the pot and add in the the remaining popcorn kernels. Cover and remove the pot from the heat for 30 seconds. Place the pot back on the heat and cook, carefully shake the pot every minute or so. About 2-3 minutes in, the popping should slow down, remove the lid off the pot. Transfer the popcorn to a bowl large enough for tossing or a ziptop or large paper bag.

While the popcorn is popping, melt the butter on the stove or in a microwave. Stir in the granulated garlic, parsley, and a small pinch of salt. Do not add too much salt as the parmesan cheese will also help flavor the popcorn. Drizzle the butter over the popcorn and stir to combine. Add the parmesan cheese to the popcorn and stir until combined.