A Jenn Original Recipe, using red potatoes and fresh rosemary tossed with garlic and Parmesan cheese. Adjust the seasoning to suit your tastes.
2-3 lbs red potatoes, washed and scrubbed
3 large sprigs rosemary
3 garlic cloves, minced
1/4 cup Parmesan cheese
olive oil
salt and pepper, to taste
Preheat oven to 400F
Cut potatoes into quarters and arrange in a single layer in a baking pan. Separate rosemary leaves from stems. Toss potatoes with rosemary, garlic, and Parmesan cheese with enough olive oil to coat potatoes (about 2-3 tbsp). Season with salt and pepper.
Bake 45 minutes or until potatoes are tender. Rearrange potatoes ever 15-20 minutes to keep them from sticking to pan. Add more olive oil if needed.
