Roasted Potatoes {with Parmesan Garlic and Herbs}

Ingredients

• 2 1/2 lbs red potatoes, cut into 1-inch chunks
• 3 Tbsp olive oil
• 1/2 cup grated Parmesan cheese*
• 1 Tbsp chopped fresh rosemary
• 1/2 tsp salt and pepper, or more to taste
• 3 cloves garlic, minced (1 Tbsp)
• 2 Tbsp chopped fresh parsley

Instructions

1. Preheat oven to 400 degrees F. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Lightly dust with flour and shake out excess.
2. In a large mixing bowl, toss potatoes with remaining olive oil. Add Parmesan, and rosemary and season with salt and pepper (then more to taste if desired), toss to evenly distribute.
3. Pour mixture onto prepared baking sheet and spread into an even layer (add parmesan clumps that may have fallen off potatoes back on tops of potatoes).
4. Bake in preheated oven until golden brown on bottom, about 30 minutes. Remove from oven, add garlic and toss (they may stick slightly so use a thin metal spatula to lift from pan and rotate).
5. Return to oven and bake until tender and lightly browned, about 15 minutes longer. Sprinkle with parsley and serve immediately.

Recipe Notes

• * I've found I don't like shredded Parmesan here because it doesn't coat as evenly. For best results, go with the powdery stuff.
  
  
• If you don't have fresh herbs on hand, I've also made these with Italian seasoning instead, use 1 1/2 tsp (instead of rosemary and parsley).