1.2 kg chat potatoes, halved
¼ cup garlic butter spread (55g)
1 tablespoon olive oil
2 teaspoons dried Italian herbs
1 cup finely grated fresh parmesan (85g)
Place potatoes in a stockpot. Cover with cold water. Bring to boil. Boil for about 10 minutes or until just tender. Drain well. Return to stockpot.
Add butter, oil and herbs to potatoes. Season with pepper. Stir well with a wooden spoon, so potatoes keep their shape. Transfer to a large non-stick roasting pan. Sprinkle with parmesan.
Cook in a hot oven (200C), tossing halfway, for about 35 to 40 minutes, or until golden brown and crisp.
Sprinkle with parsley (optional).