• 3 Cloves Garlic; minced
• 2 Shallots; chopped
• 1lb Fingerling Potatoes
• 2 tbls Olive Oil
• 1 Sprig of Rosemary, destemmed and finely minced
• 1/2 cup Romano Cheese; finely shredded
• 2-3 Generous Pinches of Kosher Salt

Method:

• Preheat Oven to 400°
• Cut any large Fingerling potatoes in to smaller pieces
• Toss Potatoes with the Garlic, Shallots, Rosemary, Olive Oil and Kosher Salt until coated.
• In a baking pan, roast potatoes uncovered for 20-30 minutes, or until tender.
• While Warm, Sprinkle with shredded Romano Cheese
• Return to oven to melt cheese, if desired.