2 tablespoons olive oil
1 tablespoon minced fresh rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon cracked black pepper
2 pounds fingerling potatoes
¼ cup finely-shredded Parmesan cheese
Preheat oven to 425 degrees F.
In a large bowl, combine the olive oil, herbs, lemon zest and spices. Add the potatoes and toss to coat. Add the cheese and toss until thoroughly mixed. Arrange the potatoes in a single layer in a large, rimmed baking pan coated with cooking spray. Sprinkle any remaining cheese and herb mix over the potatoes. Bake for 20 minutes. Check for doneness, stir and bake for 10 minutes more (or as needed).