Parmesan Garlic Bread Potatoes

Preheat oven to 400°F. Scrub the russet potatoes clean and cut them into bite-sized chunks.

Spread the potatoes out on a baking sheet.

Drizzle the potatoes with 2 tablespoons olive oil, season with 1 teaspoon salt and 1/2 teaspoon black pepper, and toss to evenly coat.

Bake the potatoes in the preheated oven for 30 minutes.

While the potatoes are cooking, prepare a garlic butter mixture by combining 4 tablespoons unsalted butter, 5 minced garlic cloves, 1 teaspoon dried basil, and 1/2 teaspoon dried oregano.

After 30 minutes of roasting, remove the potatoes from the oven and stir in the prepared garlic butter mixture until evenly coated.

Put the potatoes back into the oven for another 15 minutes.

After the additional roasting, take the potatoes out and top them with 1/2 cup shredded fresh Parmesan cheese. Return the potatoes to the oven for 5 minutes, allowing the cheese to melt and get slightly crispy.

After the cheese has melted, remove the potatoes from the oven, transfer them to a serving dish, and garnish with 2 tablespoons chopped fresh parsley before serving.