These roasted potatoes will make a delicious and picture perfect side dish at your dinner table. They’re salty, buttery, crispy and incredibly gratifying. They may take a couple of extra minutes to cut but it’s well worth it to have all those individual sections filled and parmesan and herbs!

2 lbs small golden potatoes
1/2 fresh finely grated parmesan cheese
3 to 4 small sprigs fresh rosemary
3 to 4 small sprigs fresh thyme
1/4 olive oil
1 1/2 tsp salt (I used kosher salt)
1/2 tsp fresh ground pepper

Slice a small part off the bottom of each potato so that that they can sit without rolling. Then make 1/8 inch cuts crosswise, cutting to about 1/4 inch from the bottom.
Place the potatoes in a large bowl, add the olive oil, salt and pepper, parmesan, approx 1 tablespoon of minced rosemary, approx 1 tablespoon of minced thyme. Toss well and then work the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
Bake in a preheated 425 degree (F) oven until the potatoes are tender, golden and a bit crisp along the top, 30 to 40 min.
Sprinkle with remaining rosemary and thyme springs and serve.