You'll notice by the picture that my potatoes aren't red. I had some baby yukon golds on hand, so I used those instead. They were delicious, but they can get a little mushy. (Hence the reason they make such good mashed potatoes) The red new potatoes will hold their shape much better, but either way is yummy!
Roasted Rosemary Red Potatoes
2 lbs. new potatoes, quartered into wedges
1 tsp. dried rosemary, crushed
1 tsp. seasoned salt
1/2 tsp. garlic powder
1/2 tsp. pepper
2 Tbsp. olive oil
1/3 c. grated Parmesan cheese
1. Line a baking pan with foil. Place potatoes in the pan. Sprinkle with rosemary, seasoned salt, garlic powder, and pepper. Drizzle with oil. Toss gently to coat.
2. Bake, uncovered, in a 400 degree oven for 30 minutes, stirring halfway through baking.
3. Remove from oven and sprinkle with Parmesan cheese. Return to oven for another 5-8 minutes or until cheese begins to turn golden brown.
source: Better Homes & Gardens