 Garlic and Parmesan Potatoes1 tablespoon olive oil 4 garlic cloves, minced 1/2 teaspoon dried rosemary leaves 6 to 8 small red potatoes, quartered Reynolds® Cut-Rite® Wax Paper Freshly ground black pepper Salt 1/4 cup shredded Parmesan cheese Combine olive oil, garlic, rosemary and potatoes in 2-quart microwave-safe baking dish. Cover with wax paper. Microwave on high power until potatoes are tender, 8 to 10 minutes, stirring twice during cooking time. Sprinkle with pepper, salt and cheese. Microwave on high power 1 minute longer to melt cheese. *1 1/2 teaspoons fresh rosemary leaves may be substituted. Servings: 4 Source: Reynolds Kitchens
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