Ingredients:
3 lbs red potatoes, rinsed and cut into 1-1 ½” chunks
1/3 cup extra virgin olive oil
1 tsp salt
½ tsp pepper
½ cup Parmesan
6 garlic cloves, minced
1 tsp onion powder
1 tsp rosemary
1 tsp parsley
1 tsp thyme
(Optional ingredient)
Melted butter to drizzle over potatoes
Directions:
Preheat oven to 400. Cook potato chunks in boiling water for 7 minutes. While potatoes are cooking, add extra virgin olive oil, salt, pepper, parmesan, garlic, onion powder, rosemary, and thyme to a large bowl. Stir to combine ingredients. Grease a baking sheet (I use non-stick cooking spray) and set aside. Drain potatoes after 7 minutes and add them to the bowl. Gently fold to distribute oil and spices evenly. Put potatoes on baking sheet in a single layer and bake for 25 minutes, turning them after 15 minutes. They should be golden brown with a light crisp. When potatoes are done, remove from oven and plate them.
(Optional)
You can melt a few tablespoons of unsalted butter and drizzle it over the potatoes after removing them from the oven for even more flavor.