Preheat the oven to 450F. Line a large baking sheet with parchment paper or a silicone mat.

Prepare the potatoes next. Give them a quick rinse under cold water, then cut larger potatoes into wedges and smaller potatoes in half. If using regular sized potatoes, peel the skin first, then cut into smaller pieces.

Place the sliced potatoes into a large mixing bowl and pour the melted butter and olive oil over the top. Season the potatoes generously with salt and freshly ground black pepper. Add the parsley, thyme and garlic powder. Use a spatula to toss the potatoes until they’re well coated.

Some other seasonings to try: smoked paprika (my favorite), basil, rosemary, oregano, onion powder, chipotle chili.

Spread the potatoes onto the prepared baking sheet and arrange the potatoes with the open/cut side facing up. Cover the pan tightly with a large sheet of foil.

Bake the potatoes in the preheated oven for 18 to 20 minutes, until the potatoes are fork tender. Remove the foil and turn on the broiler. Broil the potatoes for 6 to 10 minutes, or until they’re golden brown. Toss the potatoes with a spatula and then broil again for a few minutes.

Dress the potatoes with fresh parsley, thyme and parmesan cheese before serving.

Based on the main entrée, you can also add fresh dill, basil or rosemary to the potatoes.

This recipe serves 5 to 6 people; simply increase the ingredient amounts for more servings.