Roasted Rosemary Red-Skinned Idaho® Potatoes

Crispy and nicely browned on the outside, tender on the inside, roasted potatoes are always a crowd-pleaser. This side-dish is an easy addition to your holiday menu.

Ingredients:

Cooking spray
6 medium red-skinned Idaho potatoes (about 2 1/2 pounds), scrubbed
3 tablespoons olive oil
2 tablespoons dried rosemary, crushed
1 tablespoon kosher salt
2 teaspoons garlic powder
Optional: 1 tablespoon grated Parmesan cheese

Directions:

Preheat the oven to 450°F. Cut scrubbed potatoes in quarters lengthwise, then into 1 1/2-inch chunks. Place potato chunks into a gallon-sized, zip-top plastic bag.
To the bag, add the remaining ingredients (except for Parmesan). Close bag and shake to coat potatoes with the seasonings and oil. Coat a large baking sheet with cooking spray. Pour potatoes onto the baking sheet.
Bake potatoes for 15 minutes, then remove them from the oven and flip and stir them with a metal spatula. Return them to the oven for another 10 minutes, then repeat the flipping and stirring. Return them to the oven for a final 10 minutes of cooking and browning. Remove from oven, sprinkle with Parmesan cheese if desired, and serve immediately.