2 pounds red potatoes (4-5 large), unpeeled
2 garlic cloves, pressed
1/4 cup fresh grated Parmesan cheese
1 tablespoon dried rosemary, crushed
1/4 teaspoon salt
1/4 cup olive oil
Preheat oven to 450 degrees. Cut potatoes in half lengthwise; cut each half into 4 wedges, about 1 inch wide. Place wedges in Stoneware Bar Pan. Press garlic over potatoes; sprinkle with cheese, rosemary and salt. Drizzle potatoes with oil tossing to coat evenly. Spread potatoes in single layer over bottom of pan. Bake 10 minutes. Turn potatoes over and continue baking 10-15 minutes or until light golden brown and tender.
Pampered Chef
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