Preheat your oven to 425°F (220°C).

Rinse the baby potatoes under cold water and pat them dry with a kitchen towel.

In a large pot, bring cold water to a boil and add a pinch of salt. Carefully add the potatoes and cook for 10-15 minutes until they are fork-tender.

Once the potatoes are fork-tender, drain them in a colander and let them sit for a few minutes.

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

Add the cooled potatoes to your seasoning mix in the bowl and gently toss until evenly coated.

Line a large baking sheet with parchment paper or lightly grease it.

Transfer the seasoned potatoes to the prepared baking sheet, spreading them out in a single layer.

Place the baking sheet in the preheated oven and roast the potatoes for 25-30 minutes, flipping halfway through.

Once golden brown, remove from the oven and sprinkle the grated Parmesan cheese over the hot potatoes.

Return the baking sheet to the oven for an additional 5 minutes to melt the cheese.

Transfer the potatoes to a serving dish and sprinkle with chopped parsley before serving.