In a small mixing bowl, combine butter, garlic, rosemary, thyme, Italian seasoning, salt and pepper.
In a large mixing bowl, toss potatoes in butter and herb mixture making sure the potatoes are evenly coated. If you’re using multicolored potatoes like I did, keep them separated by color when mixing and when cooking. Otherwise the dark colors will run.
Transfer to cast iron skillet (any oven safe baking dish or skillet will work) and bake for 25 minutes until tender and crispy slipping halfway through.
Sprinkle with parsley and serve hot.
Don’t overcrowd the pan. The potatoes should be in a single layer with enough space, so the oven’s heat is distributed evenly. Refer to pictures to see how full my pan was.
Add shredded parmesan cheese 2 minutes before removing from the oven for garlic parmesan potatoes
If you don’t have fingerling potatoes, use small red potatoes. Using small potatoes reduced cooking time and helps to prevent an uncooked inside with an overdone outside. If using a larger potato, cut them so they are about the same size at fingerling potatoes.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.