Preheat your oven to 425°F (220°C).

Rinse the baby potatoes under cold water and pat dry.

Cover the potatoes with cold water in a large pot, add a pinch of salt, bring to a boil, and simmer for 10-15 minutes until fork-tender.

Drain the potatoes and let them sit to steam off excess moisture.

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

Add the cooled potatoes to the bowl and gently toss until evenly coated.

Prepare a baking sheet with parchment paper or lightly grease it.

Transfer the seasoned potatoes to the baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through.

Remove from the oven and sprinkle grated Parmesan cheese over the hot potatoes.

Return to the oven and bake for an additional 5 minutes until cheese is melted.

Sprinkle with chopped parsley before serving.