Preheat oven to 425F. Rinse potatoes and pat them dry.
Cut the potatoes in half and place in a 9x13” baking dish.
In a medium bowl, mix together olive oil, Italian seasoning, onion powder, garlic powder and salt and pepper. You can also add other dried herbs that you have available.
Pour oil mixture over potatoes. Mix well so the potatoes are evenly coated.
Bake for 45 to 50 minutes.
Sprinkle parsley over top and mix in with potatoes.
Keep the potatoes in a single layer when you are roasting them. Otherwise, they won't cook evenly. Add the oil so it coats the potatoes evenly. It's a game-changer with your end results. Try to stir or flip the potatoes half-way through cooking. It will ensure you get them cooked on all sides. You should store the leftover honey gold potatoes in a sealed container in the refrigerator.