Oven Roasted Red Potatoes

Preheat the oven to 400ºF (204ºC). Grease a large baking sheet with non-stick spray or olive oil. Set aside.
In a large bowl, toss together all of the ingredients except the parsley until potatoes are evenly coated. Pour coated potatoes onto prepared baking sheet, spreading them out as evenly as possible.
3 pounds (1360g) baby red bliss potatoes, 3 Tablespoons (45mL) olive oil, 6 cloves of garlic, 1 teaspoon salt, 1 teaspoon dried thyme, ½ teaspoon black pepper, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ cup (45g) grated Parmesan cheese
Bake for 45-55 minutes, turning every 15 minutes with a spatula, until browned and crisp. Sprinkle with fresh or dried parsley before serving, if desired. Potatoes are best served immediately, but will stay fresh in an airtight container in the refrigerator up to 3 days. Reheat in the microwave as needed, or reheat on baking sheet or large casserole dish, covered, in a 300ºF (149ºC) oven for 10-15 minutes or until heated through.
3 Tablespoons dried or fresh (and finely chopped) parsley
Air fryer instructions: reduce oven temperature to 350ºF (177ºC) and bake for about 40 minutes, turning every 10 minutes.