- 5 pounds small new potatoes
- 3/4 cup olive oil
- 1/4 cup melted butter
- 1 cup grated Parmesan cheese
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary, crumbled
- 1/2 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons minced fresh parsley
- 1/2 cup grated Parmesan cheese
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the potatoes in a large saucepan of water. Cover; bring to a boil over high heat. Reduce heat; gently cook potatoes until tender but still firm, about 20 minutes. Drain.
- Place potatoes on a greased, rimmed baking sheet. Smash the warm potatoes with the heel of your hand or a small pan to flatten slightly and break the skin.
- Mix together the olive oil, butter, 1 cup Parmesan cheese, basil, oregano, thyme, rosemary, garlic powder, red pepper flakes, salt, and pepper in a large bowl; add the potatoes and toss well. Return coated potatoes to baking sheet, leaving 1/2 inch space between each potato.
- Roast potatoes in the preheated oven until lightly browned and slightly crispy; about 30 minutes. Place hot potatoes on a large platter; sprinkle with parsley and the remaining 1/2 cup Parmesan cheese.