Roasted Parmesan Cottage Potatoes
3-4 pounds baby red or gold potatoes, cut into quarters
3 tbsp olive oil
3/4 cup breadcrumbs
3 tsp Italian seasoning
1 1/2 tsp salt
1/2 cup grated parmesan cheese
Preheat oven to 425-degrees F and lightly grease a large baking sheet. Combine cut potatoes and olive oil in a large zip close bag and shake to evenly coat the potatoes.
Add the remaining ingredients and shake to evenly coat again. Place the potatoes in an even layer on the prepared baking sheet.
Bake for 20 to 25 minutes, stirring the potatoes at least once halfway through. The potatoes should be golden brown and crispy on the outside, soft on the inside.