Preheat your oven to 204 °C (200 °C). Pour 15 ml of olive oil into a small bowl and set aside. Place the halved baby potatoes on a cutting board and lightly score the cut side of each potato in a crosshatch pattern using a sharp knife.

In a shallow bowl or directly onto a non-stick baking dish, combine the finely grated Parmesan cheese, garlic powder, dried oregano, paprika, salt, and black pepper. Stir to mix the spices evenly through the cheese.

Drizzle the remaining 30 ml of olive oil evenly across the bottom of your baking dish. Scatter the seasoned Parmesan mixture over the oil in a uniform layer to create a bed for the potatoes.

Place the potato halves cut-side down onto the cheese layer, pressing firmly so they make solid contact. Brush the top skins of the potatoes with the reserved 15 ml of olive oil and sprinkle with a small pinch of additional salt.

Bake in the preheated oven for 30 to 35 minutes, or until the potatoes are completely tender when pierced with a fork and the cheese crust is deeply golden and crispy. Remove from the oven and let rest for 5 minutes before lifting the potatoes out with a spatula.