Ingredients
1 pound fingerling potatoes3 tablespoons grated Parmesan cheese3 tablespoons minced fresh parsley2 tablespoons olive oil1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1 tablespoon butter, melted1/4 teaspoon salt1/4 teaspoon pepper
Preparation
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.
