Preheat your oven to 425°F (220°C). This high temperature is crucial for achieving that crispy exterior we all love in roasted potatoes.
In a large mixing bowl, combine the scrubbed and halved petite red potatoes. If any potatoes are particularly large, feel free to quarter them to ensure even cooking.
Drizzle the olive oil over the potatoes. Add the minced garlic, kosher salt, ground black pepper, dried thyme, dried oregano, and dried basil. Use your hands or a spatula to toss the potatoes until they are evenly coated with the oil and seasonings.
Sprinkle the grated Parmesan cheese over the seasoned potatoes and toss gently to combine. Then, scatter the small cubes of unsalted butter over the top. This will add a rich flavor and help the potatoes crisp up beautifully in the oven.
Spread the potatoes in a single layer on a large baking sheet. Make sure they are not overcrowded; this helps them roast rather than steam. Roast in the preheated oven for 30-35 minutes, or until golden brown and fork-tender. Halfway through the cooking time, stir the potatoes to ensure they brown evenly.
Once the potatoes are done roasting, remove them from the oven and sprinkle with minced fresh parsley for a pop of color and freshness. Serve immediately and enjoy the delightful aroma that fills your kitchen!
