CRISPY ROSEMARY PARMESAN POTATOES

Ingredients:
- 1 lb baby yellow potatoes
- 2 tbsp olive oil
- 1/2 cup grated parmesan cheese
- 1 tsp dried rosemary
- 2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- Olive oil spray
How to:
- Preheat oven to 425F.
- Wash and dry the potatoes, then slice in half lengthwise.
- Add olive oil, grated parmesan, rosemary, garlic powder, salt and pepper to a baking dish (I used a 2 qt/8x12inch dish)
- Stir everything together, then spread it out into as even of a layer as you can.
- Place the potatoes on top with the cut side facing down.
- Spray or brush the tops of the potatoes with a little bit of olive oil, and add an extra pinch of salt and pepper.
- Bake for 22-25 minutes until the potatoes are golden brown, and tender when you poke them with a fork.
- Let them rest for 5-10 minutes before serving so the parmesan gets crispy, and enjoy