• Preheat the oven to 400ºF (200°C). Grease a large baking sheet with non-stick spray or olive oil. Set aside.
• In a bowl, combine 1/4 cup of olive oil, garlic, salt, herbs, pepper and parmesan cheese together, mixing to combine. Add the remaining oil if the parmesan cheese has absorbed most of it. 
• Toss potatoes through the mixture to evenly coat.
• Arrange coated potatoes in a single layer onto prepared baking sheet. Spread them out and bake for 45-50 minutes, carefully turning every 15 minutes or so with tongs or with a spatula, until potatoes are browned and edges are crisp. 

  For extra crispy potatoes, broil (or grill) for 2-4 minutes, or until browned to your liking.

While potatoes are in the oven, brown your butter:

• Melt 1/2 cup of butter in a small pot or skillet over medium heat. Stir the butter continuously and swirl the pan occasionally to allow the butter to cook evenly and prevent too much splattering. 
  
• When it begins to foam, the colour will change from yellow to tan to a rich golden brown colour. As soon as you smell a nutty aroma, take the pan off the heat. Give it a light mix with a wooden spoon to lift up any browned bits on the base of your pan and pour over the roasted potatoes.
• Season with a little extra salt and pepper (If desired), and sprinkle with fresh parsley before serving.