Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Potatoes:
If using baby potatoes, halve or quarter them so that they are all roughly the same size. If using larger potatoes, cut them into 1-inch cubes or wedges.
3. Season the Potatoes:
In a large bowl, toss the potatoes with olive oil to coat them evenly.
Add the Parmesan cheese, breadcrumbs, garlic powder, onion powder, rosemary (or thyme), salt, and pepper to the bowl. Toss everything together until the potatoes are evenly coated with the seasoning mixture.
4. Roast the Potatoes:
Spread the potatoes in a single layer on the prepared baking sheet. Make sure they are not overcrowded to ensure even crisping.
Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and crispy, turning them halfway through cooking for even crispiness.
The potatoes should be fork-tender inside and crispy on the outside.
5. Serve:
Once the potatoes are crispy and golden, remove them from the oven and transfer to a serving dish.
Garnish with fresh chopped parsley, if desired, and serve hot.
