Message from Maggie:  I brought these rosemary parmesan roasted potatoes as a side to pair with my apricot chicken for a dear friend who recently had a new baby.  The potatoes are easy to make and can be done ahead of time and then reheated.

Ingredients:

• 1 lb. baby potatoes
• 2 tablespoons olive oil
• 2 cloves of garlic, finely chopped
• 1/4 teaspoon Sea salt + more to taste
• Fresh ground black pepper
• 2-3 sprigs rosemary, finely chopped
• 2 tablespoons freshly grated parmesan cheese

Instructions:

1. Preheat the oven to 425 degrees.
2. Quarter potatoes into small bite size pieces.
3. Place potatoes in one layer on a greased oven safe glass dish.
4. Mix olive oil, sea salt, black pepper, rosemary, and chopped garlic.
5. Spread olive oil mixture over potatoes and mix together with your hands.
6. Roast potatoes for 1 hour to 1 hour and 15 minutes, tossing every 30 minutes or so. Remove potatoes when they are browned and some edges are crispy. Do not remove until some pieces are really dark to ensure crispy potatoes.
7. Sprinkle hot potatoes with freshly grated parmesan cheese.

Note: Potatoes can be made ahead of time.  Leave potatoes in pan and then before its time to eat, reheat in a 350 degree oven for 5 to 10 minutes.

Allergens:

• This recipe can be made dairy free my omitting the parmesan cheese.
• This recipe is gluten free.
• This recipe is vegetarian.
• This recipe is vegan.