Crispy Oven Roasted Baby Potatoes

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1 ½ pounds small baby potatoes, red, Yukon gold or multi-color

3 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 ¼ teaspoons dried Italian seasoning

1 ½ tablespoons grated Pecorino Romano or Parmesan cheese

½ teaspoon kosher salt, plus more for topping

ground black pepper

Directions at skinnytaste.com

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