Roasted Garlic Butter Parmesan Potatoes

Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Prepare the potatoes: Wash and scrub the baby potatoes. Cut them in half or into quarters if they are large. Try to keep the pieces even in size to ensure even cooking.
Make the garlic butter mixture: In a small bowl, mix the melted butter, minced garlic, oregano, thyme, salt, and pepper. Stir until well combined.
Toss the potatoes: In a large bowl, toss the cut potatoes with the garlic butter mixture until they are evenly coated.
Roast the potatoes: Spread the potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping them halfway through, until they are golden and crispy on the edges and tender inside when pierced with a fork.
Add Parmesan: Remove the potatoes from the oven, and while they are still hot, sprinkle the grated Parmesan cheese over the potatoes. Toss gently to coat the potatoes in the melted cheese.
Serve: Transfer the potatoes to a serving platter, garnish with fresh parsley, and add a little extra Parmesan if desired. Serve warm.

For extra crispiness: You can broil the potatoes for the last 2-3 minutes of roasting to get them even crispier.
Add more flavor: Feel free to add a pinch of red pepper flakes for a little heat or a squeeze of fresh lemon juice before serving for a burst of freshness.
Make ahead: You can prep the potatoes and toss them with the garlic butter mixture up to an hour in advance and store them in the fridge. Roast them just before serving.