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Preheat your oven to 400°F and lightly brush a rimmed baking sheet with olive oil.
In a large bowl, mix together 2 tablespoons of olive oil, 1 teaspoon of garlic powder, ½ teaspoon of dried thyme, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper until well combined.
Add the halved baby potatoes to the bowl and toss them until they are evenly coated with the oil and seasoning mixture.
In a small bowl, place ¾ cup of grated Parmesan cheese.
Take each potato half and press the cut side into the cheese, ensuring a thick and even layer adheres to the potato.
Arrange the coated potatoes cut-side down on the prepared baking sheet, making sure to space them evenly.
Roast the potatoes in the oven for about 25 minutes, or until they are tender when pierced with a knife and the cheese has turned golden-brown.
Once done, transfer the baking sheet to a wire rack and let the potatoes sit for 5 minutes to allow the cheese to crisp up further.
Use a thin metal spatula to carefully lift the potatoes from the baking sheet and serve.