Preheat your oven to 400°F. Grab a large stainless steel baking sheet - DO NOT USE PARCHMENT PAPER.
In a large bowl, mix together your melted butter, olive oil, 1/4 cup grated parmesan, garlic, potato starch, everything bagel seasoning, chili flakes and salt and pepper to taste. Toss the potato pieces in the mixture.
House your FRESHLY grated parmesan in a shallow bowl and dip each potato piece in the cheese (cut side down), pressing down so that cheese sticks. Transfer to your baking sheet (fresh cheese side down) and roast for 30-40 minutes or until the potatoes are crispy and browned on the bottom. Garnish with fresh parsley and enjoy!
Notes
My dip is simply some ketchup, Sriracha and mayonnaise.
You can use any small potatoes you have. Just make sure to adjust the cook times until your potatoes are tender and soft on the inside and crispy on the outside.