Rosemary Roasted Potatoes

Is there anything better than crispy, roasted potatoes? Oh wait, yes there is... crispy, CHEESY, roasted potatoes with fresh herbs. What better way to finish your meal then to throw these on a sheet pan for roasting while you work on your protein. I love the mix of cheese and rosemary, but you can really use any herbs like dill, thyme or even basil.

Look at how amazing that looks before going into the oven! Just about to add the rosemary across the top and of course I love adding lots of chives to any potato dish.

Ingredients:

• 6-8 small red potatoes, washed & quartered (you can even chop smaller, just try to make all the pieces the same size)

• 1/4 cup unsalted butter, melted

• Grated Parmesan cheese

• 1 Tablespoon chopped rosemary

• 1/8 cup chopped chives

• Ground sea salt

• Ground black pepper

Directions:

1. Preheat oven to 400 degrees.

2. Wash potatoes and quarter. Place potatoes in baking sheet pan.

3. Pour melted butter all over the potatoes; turn to coat thoroughly.

4. Generously sprinkle grated Parmesan cheese over the melted butter.

5. Lightly sprinkle ground salt and black pepper over the cheese and melted butter.

6. Sprinkle on rosemary and chives.

7. Bake 45 minutes. Let stand 5-10 minutes before removing from pan so that the crust will completely crisp up.

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