Preheat your oven to 200°C (180°C fan) and line a large baking tray with parchment paper.

In a large mixing bowl, add the halved baby potatoes. Drizzle with the olive oil, then sprinkle over the dried oregano, salt, and black pepper. Toss everything together thoroughly until each potato is well-coated. What works best for me is using my hands to really massage the oil and seasonings in.

Spread the potatoes in a single layer on the prepared baking tray. Ensure they aren't overcrowded, as this will cause them to steam rather than roast. Use two trays if necessary.

Roast for 20-25 minutes, or until the potatoes are starting to soften and the edges are beginning to turn golden.

While the potatoes are roasting, in a small bowl, mix together the freshly grated Parmesan cheese and the minced garlic.

Remove the baking tray from the oven. Sprinkle the Parmesan and garlic mixture evenly over the potatoes. Give the tray a gentle shake to distribute the cheese.

Return the tray to the oven and continue to roast for another 10-15 minutes. You're looking for the cheese to be deeply golden brown and crispy, and the potatoes to be tender all the way through when pierced with a fork.

Once cooked, remove from the oven. Sprinkle with the freshly chopped parsley, toss gently, and serve immediately while hot and crispy.