Rustic Parmesan Rosemary Potatoes

For me, there is no better side dish than potatoes... made any way, shape, or form! Add some parmigiano cheese and I really couldn't ask for more. Hope you feel the same way because this next side dish is all about these two ingredients.

Ingredients:

• 4  Russet Potatoes, skin on
• Extra Virgin Olive Oil
• 1 tbs Garlic Powder
• 1 1/2 tbs Fresh Rosemary
• 1/4 cup (or more!) Parmigiano Reggiano, grated
• 1/2 tsp Kosher Salt
• Cracked Black Pepper

Directions:
Cut the potatoes into about 3/4 inch cubes/triangles/random shapes -- I really don't like perfection with this dish. Toss them in a large mixing bowl and coat with olive oil. Mix in garlic powder, rosemary, parmigiano, lots of cracked pepper, and kosher salt; mix well and make sure every bite is coated evenly with each ingredient.

Lay potatoes flat in a large baking tray and top off with extra parmigiano.  Bake in a 375 degree oven for about 45 minutes, or until potatoes are fully cooked and golden. Rotate potatoes every 15 minutes.