Add the potatoes to a pan of boiling water and simmer for 10 minutes and drain.
Mix together the salt, pepper, garlic and oregano.
Put the oil in a baking dish and put in a preheated oven at 190°C/375°F/Gas 5 for 10 minutes to heat the oil.
Add the potatoes to the hot oil.
Add the garlic and herb blend, mix well and put in the oven and cook for 25 minutes.
Take out of the oven and sprinkle the parmesan over the potatoes and return to the oven for 5 minutes.
Always heat the oil in the oven first. This means that when you add the potatoes, they start crisping up straight away.
Change things up a bit and use a mixture of Italian herbs like oregano, rosemary and thyme.
Keep these potatoes vegan by using a vegan Parmesan alternative that melts well.
Feel free to use much more garlic. The more the better!
If making these potatoes ahead of time, make them up until the last step and then add the Parmesan just before reheating.
Make sure that the potatoes have lots of room on the baking tray. If the tray is too full and the potatoes are too close together, then they will steam rather than roast. If you don't have a tray big enough for all the potatoes, then use two trays.
Use a heavy base roasting tin, to help the potatoes get extra crispy.
Halve larger new potatoes, as the smaller the potatoes, the crispier they will be. That's the general rule anyway.
For extra flavour, you can drizzle these with butter before they go in the oven.
The nutritional information for this recipe won't be accurate, and will be an overestimate. This is because they don't absorb all of the oil that has been added to the pan.
Make sure you toss the potatoes halfway through to ensure even crispiness.