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Recipe: Spectacular Fingerling Potatoes
1 pound fingerling potatoes
3 tablespoons grated Parmesan cheese
3 tablespoons minced fresh parsley
2 tablespoons olive oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon butter, melted
¼ teaspoon salt
¼ teaspoon pepper
1. Preheat oven to 425 degrees. Place potatoes in a large saucepan and cover with cold water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Drain.
2. Transfer to a greased 15-by-10-by-1-inch baking pan. Combine the remaining ingredients; drizzle over potatoes and toss to coat.
3. Bake, uncovered, eight to 10 minutes or until tender, stirring once.
Adapted by the Akron Beacon Journal from www.tasteofhome.com