Rosemary Garlic Roasted Red Potatoes

This is a simple and delicious roasted potato brunch recipe. You can substitute red cherry tomatoes and use virtually any kind of cheese on top (freshly grated Parmesan would be fantastic!)

5-6 small red potatoes, quartered
10-15 yellow cherry tomatoes, halved
3 sprigs rosemary
Three cloves garlic
1/4 cup parsley, finely chopped
1/4 cup extra virgin olive oil
Goat cheese

Preheat oven to 475 degrees
Toss potatoes and tomatoes in herbs and olive oil
Lay flat on a baking sheet and roast for 20 minutes, flip and roast for another 20 (you can turn the broiler on for the last five minutes or so of baking to get a nice crisp texture on the outside)
Crumble goat cheese on top