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In a large bowl, combine the halved baby potatoes, olive oil, garlic powder, dried oregano, sea salt, and black pepper. Toss until every potato is evenly coated.
Pour the grated Parmesan cheese over the potatoes, pressing them gently so the cheese sticks to the cut sides.
Arrange the potatoes in a baking dish, cut-side down. Roast at 200°C (400°F) for 25–30 minutes until the skin is wrinkled and the underside forms an ultra-crispy, golden cheese crust.
Use a spoon and fork to lift the hot, cheesy potatoes from the dish, revealing that beautiful, crispy texture as you plate them up!