1 tbsp. olive oil
½ tsp. finely chopped dried rosemary
1 tsp. Dijon mustard
½ tsp. seasoned salt
1/3 c. shredded Parmesan cheese
Preheat oven to 400 degrees. Wash and pat dry potatoes; cut into ½-inch cubes. In a large Ziploc bag, squeeze and blend olive oil, rosemary and mustard. Add potatoes and continue squeezing and turning bag until potatoes are evenly coated. Spread potatoes on lightly oiled or non-stick baking pan. Sprinkle with half of seasoned salt and half of shredded Parmesan cheese. Bake for 10-15 minutes, or until lightly browned; remove from oven and use spatula to turn potatoes. Sprinkle lightly with remaining seasoned salt and Parmesan cheese. Return pan to oven and continue to roast for about 10 minutes, or until lightly browned on second side. Serve warm or at room temperature. Serves 6. (Somewhere in the neighborhood of 130 calories per serving - but don't quote me.)
