12 Small red skinned potatoes, roughly the size of plums (We have also used the Yukon Gold Bite Sized potatoes)
2 Tbsp. olive oil
2 tsp. garlic powder
1/2 tsp. onion powder
3/4 tsp. salt
1/2 tsp. freshly cracked black pepper
2 Tbsp. Parmesan cheese
Preheat your oven to 400º F.
Cut each potato into quarters and place in a large bowl.
Add the olive oil and toss to coat.
In a small bowl, blend the garlic powder, onion powder, salt, and pepper.
Add this mixture to your potatoes and use your hands to toss them until each potato is well covered in seasoning.
Scatter potatoes in a single layer on a large, flat roasting pan that has been coated with nonstick cooking spray. Roast potatoes for 20 minutes, remove them from the oven and flip the potatoes so each side has a chance to evenly brown and crisp.
Sprinkle with the Parmesan cheese and roast for an additional 15 minutes.
Garnish with fresh parsley or chives.