Preheat the oven to 425 degrees Fahrenheit. Pour the olive oil in the bottom of a baking dish. Add the potatoes and toss to coat.
Sprinkle the garlic powder, onion powder, rosemary, thyme and salt and pepper. Top with the butter, distributing it in dollops over top of the potatoes. Sprinkle half of the parmesan cheese over the potatoes.
Bake for 40 minutes or until the potatoes are fork tender and golden.
Remove from the oven and toss to combine. Sprinkle the roasted potatoes with the remaining parmesan cheese, and return to the oven for 5 minutes.
I used baby red potatoes because the skin to potato ratio is just perfect! You can use regular baking potatoes and just cut them into medium sized chunks.
You can also add a bit of smoked paprika and chili flakes to give them a spicy kick!
Make this recipe vegan by omitting the parmesan cheese, and replacing the butter with vegan butter or extra olive oil.