1teaspoonItalian seasoningor 1/2 teaspoon dried rosemary, or 1 to 2 tablespoons chopped fresh herbs of choice (optional)
2tablespoonsfinely grated Parmesanoptional
Place a rack in the center of the oven and preheat the oven to 400°F. Rinse the potatoes and dry them very, very well. Slice in half (if golf ball-sized or smaller) or quarters (if larger than a golf ball) and place in a large bowl.
Top the potatoes with the oil, 3/4 teaspoon salt, pepper, and the garlic and Italian seasoning (if using). Toss to coat.
Pour the potatoes into the center of the baking sheet. Scape any oil and spices that collected in the bottom of the bowl over the top. Spread the potatoes into an even layer and turn them so that a cut side of each piece is touching the pan.
Roast the red potatoes for 45 to 55 minutes, tossing them every 15 minutes, until they are brown and crispy outside and tender when pierced with a fork. Sprinkle with Parmesan. Enjoy hot, with additional salt and/or pepper to taste.
TO STORE: Refrigerate potatoes in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm potatoes on a baking sheet in the oven at 350°F or in the microwave.