Start by washing your potatoes with soap and water. Make sure to thoroughly wash off the soap before proceeding. Leaving the skin on, begin to cut the potatoes in half lengthwise and then cut those halves in thirds until you have large dices of potatoes. Place them into a clean bowl. Take a clean paper towel and dry off an residual water on the potatoes.

Drizzle olive oil onto the potatoes. Chop rosemary finely and add to the potatoes. Season the potatoes with salt, freshly ground black pepper, paprika, dried Italian seasoning. Use a big spoon to mix thoroughly until everything is combined.

Pour everything in the bowl onto your prepared baking sheet lined with a silicone mat. Use a large spoon to help spread out the potatoes into a single layer. Grate some parmesan over the top of the potatoes.

Bake at 425°F for 25-35 minutes. About halfway through, I use my big spoon to lightly stir the potatoes while they're still in the oven, making sure they're still in a single layer. Continue roasting until they're cooked through and golden brown. Mine were perfect at 30 minutes, but all ovens are different.

Remove the pan from the oven and immediately season the potatoes with more salt and pepper (Taste and see if it's needed. Mine needed a bit more seasoning.) and grate more parmesan over the top. Also, sprinkle chopped fresh herbs mix onto the potatoes. Use a spoon to mix everything while the potatoes are still on the pan. Move to a serving bowl and enjoy warm!