Ingredients

• 2 lbs baby potatoes, halved
• 2 tbsp olive oil
• 2 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Preparation

Preheat the oven to 375°F. Line a baking sheet with parchment paper. Set it aside.
In a large bowl, combine the potatoes with the oil, garlic powder, thyme, oregano, basil, salt, and pepper. Toss them until they are evenly coated.
Spread the potatoes on the parchment-lined baking sheet. Bake until they become tender and are golden, about 25 minutes. Remove the potatoes from the oven and top them with the Parmesan cheese. Put them back in the oven and continue to bake them until the cheese has melted and begins to brown, for another 6 to 8 minutes. For a nice crisp crust, broil them on high for 2 minutes.
Serve immediately topped with the fresh parsley or store in the refrigerator for up to 4 days.