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Low fat potatoes

1 kg new potatoes
Optional Extra-virgin olive oil low-cal spray
2 tsp garlic powder
1 tsp onion powder
1 tbsp dried mixed herbs
Salt and pepper, to taste (use Lo Salt for a low-sodium version)
Fresh parsley, to serve

Preheat the oven to 200c / 390f and line a large roasting tin with parchment paper or a silicone baking mat. Alternatively, spray with 1 cal olive oil spray.
Rinse the potatoes then cut them in half, at an angle, to create as much flat surface as possible for optimum crispiness. Leave small potatoes whole and cut the larger ones into thirds or quarters.
Add to a large pan and cover with water. Boil for approximately 15 minutes until soft.
Drain and transfer to the roasting tray. Add the garlic powder, onion powder, mixed herbs, salt and pepper. Toss around until well coated and the potatoes are bashed slightly (to help them crisp up more) and then arrange them so that the cut sides are facing down.
Roast for 30-40 minutes until crispy and golden.
Serve with some torn fresh parsley and extra seasoning, if desired.