Crispy, golden roasted potatoes tossed with garlic, herbs, and melted cheese—an irresistible side dish that’s packed with flavor and easy to make.

2 lbs baby potatoes, halved

3 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried parsley

Salt and pepper to taste

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

2 tablespoons fresh parsley, chopped (for garnish)

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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, toss halved baby potatoes with olive oil, minced garlic, thyme, rosemary, parsley, salt, and pepper until well coated.
Spread the potatoes evenly on the prepared baking sheet, cut side down for extra crispiness.
Roast in the oven for 25–30 minutes, or until the potatoes are golden brown and tender.
Remove from the oven, sprinkle the shredded mozzarella and Parmesan evenly over the potatoes.
Return to the oven and roast for an additional 5–7 minutes, or until the cheese is melted and bubbly.
Garnish with freshly chopped parsley before serving. Serve hot for maximum deliciousness.

For extra crispiness, ensure the potatoes are spread cut side down on the baking sheet.
Adjust the seasoning to taste with more or less salt and pepper.
This recipe works well with different kinds of cheese, such as cheddar or Gruyere, as substitutes.