Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup and even roasting.
Halve the small potatoes to ensure they cook quickly and develop a crispy exterior. If the potatoes are larger, quarter them for even baking.
In a mixing bowl, toss the halved potatoes with olive oil, salt, pepper, and dried herbs until they are evenly coated.
Spread the potatoes out in a single layer on the prepared baking sheet, making sure they aren’t crowded so they can roast evenly.
Roast the potatoes in the oven for about 25-30 minutes, or until they are tender inside and golden around the edges. Shake the pan halfway through for even cooking.
While the potatoes roast, grate the Parmesan cheese finely and combine it in a small bowl with a little additional dried herbs if desired.
Once the potatoes are roasted and crispy, sprinkle the grated Parmesan mixture generously over the hot potatoes while they are still on the baking sheet.
Return the baking sheet to the oven for an additional 3-5 minutes, or until the Parmesan cheese is melted, bubbly, and golden brown, forming a crisp crust.
Remove from the oven, let the potatoes cool slightly for a couple of minutes, then transfer to a serving dish.
Serve hot, with the crispy Parmesan crust providing a savory contrast to the tender interior. Enjoy the crunchy texture and rich flavor with your favorite main course.
