Garlic and Parmesan Potatoes

 

Ingredients

• 1 sheet (12x36 inches) Reynolds Wrap® Non-Stick Aluminum Foil
• 4 medium red potatoes, cut into bite-size pieces
• 2 tablespoons olive oil or vegetable oil
• 4 cloves garlic, finely chopped
• 1/2 teaspoon dried rosemary
• Salt and pepper
• 1/2 cup shredded Parmesan cheese

Directions

1. Preheat oven to 450 degrees F or grill to medium-high.
2. Center potatoes evenly on sheet of Reynolds Wrap® Non-Stick Aluminum Foil with non-stick (dull) side toward food. Drizzle with oil. Sprinkle with garlic, rosemary, salt and pepper.
3. Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
4. Bake 30 to 35 minutes on cookie sheet in oven.
5. OR grill 15 to 20 minutes in covered grill. Sprinkle with Parmesan cheese before serving.
6. Sprinkle with Parmesan cheese before serving.

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