1 pound fingerling potatoes |
3 tablespoons grated Parmesan cheese |
3 tablespoons minced fresh parsley |
2 tablespoons olive oil |
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
1 tablespoon butter, melted |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1. Preheat oven to 425°. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Drain. Transfer to a greased 15x10x1-in. baking pan. Combine the remaining ingredients; drizzle over potatoes and toss to coat.
Bake, uncovered, 8-10 minutes or until tender, stirring once