Roasted Red Potatoes with Garlic, Rosemary and Parmesan
You can create two different textures for the parmesan depending on your preference. You can add the parmesan before baking like it is in the photos and have the parmesan bake down nice and crispy. Or you can add the parmesan after baking for a softer, fresh grated cheese texture. Both are great, just choose your personal preference.
Prevent your screen from going dark
2pounds(910g)red potatoes, cut into quarters or preferred size