Preheat your oven to 425°F (220°C).

Wash the baby potatoes under cold water and pat dry.

In a large pot, cover potatoes with cold water and add a pinch of salt. Boil, then simmer for 10-15 minutes until fork-tender.

Drain the potatoes in a colander and let them sit to steam off excess moisture.

In a mixing bowl, combine olive oil, minced garlic, garlic powder, onion powder, smoked paprika, dried oregano, salt, and black pepper. Whisk until well combined.

Add the cooled potatoes to the bowl with seasoning and toss until evenly coated.

Line a baking sheet with parchment paper or grease it. Spread potatoes in a single layer.

Roast the potatoes for 25-30 minutes, flipping halfway through.

Remove from oven and sprinkle grated Parmesan cheese over hot potatoes.

Return to oven for an additional 5 minutes until Parmesan is melted.

Garnish with chopped fresh parsley before serving.

Serve hot with your favorite dipping sauce or as a side dish.