1teaspoonchopped fresh oregano leaves or ½ teaspoon dried, optional
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or foil, and spray with nonstick cooking spray.
Place the potatoes on the baking sheet and drizzle with the olive oil. Use your hands to a spoon to toss the potatoes so they are well coated with the oil. Sprinkle with the salt, garlic, oregano, and Parmesan, then use your hands or a spoon to toss and toss until everything is evenly distributed. Spread the potatoes out in a single layer.
Bake for 25 minutes or so until the potatoes are beautifully browned and crispy, tossing once in the middle of cooking if you remember. Transfer to a serving plate and serve hot.
You could use Yukon Gold potatoes and cut them into 1-inch pieces, or you could use (as I did ion these photos), small yellow/golden potatoes and cut them in halves or quarters depending on their size—for this recipe I kind of like cutting them a little smaller than I often do for roasted potatoes. The Parmesan-ey crust is really what these are all about, so let’s just go for as much outer surface area as possible, shall we?