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Add potatoes to a large pot. Cover with water. Bring to a boil. Boil potatoes until fork tender, about 8-10 minutes. Drain and pat dry.
Preheat the oven to 450°F. Cover a rimmed sheet pan with foil and spray with cooking spray.
Place cooked potatoes on the sheet pan. Use the bottom of a mason jar or glass to partially flatten the cooked potatoes. (Tip: Spray the bottom of the glass with cooking spray to prevent sticking.)
Drizzle oil generously over the potatoes and spread all over the top of the potatoes with your hands. Then, evenly sprinkle the seasonings over the top.
Bake for 18-20 minutes until golden and crispy. (If you’d like them to be even more brown on top, turn on the broiler and broil for a few minutes on the top rack. Keep an eye on them so they don’t burn!).
Top hot potatoes with lots of freshly grated Parmesan cheese and minced fresh herbs. Taste and season with more salt and pepper, as desired. Serve with Avocado Aioli on the side for dipping.