Cooked with rosemary, garlic cloves, Parmesan cheese and sunflower seeds, this side dish is a pure mix of aromatic pleasures and is sure to seduce the palette. You can serve this as a side dish for lunch or dinner, or serve it up with your favorite eggs for breakfast. Ingridients 1.5 lbs mixed small red potatoes. olive oil 1/4 cup fresh rosemary, chopped 12 whole garlic cloves 1/4 cup sunflower seeds 1 tsp Vege-Sal, vegetized seasoning salt 1 tsp cracked pepper 1/2 cup freshly grated Parmesan cheese coarse sea salt to taste Starts to cook: Combine all ingredients in a glass oven casserole dish; mix with your hands to coat ingredients with olive oil. Cover with aluminum foil. Preheat the oven to 350 degrees, when hot, place casserole dish in the oven. Bake for 30 minutes or until pototoes are done. You should be able to easily pierce a fork in the potatoe but do not overcook or you will have mushy potoatoes. For crispy pototoes, transfer the potatoes to a roasting pan; evenly spread out. Place the roasting pan under the broiler for about 2 minutes until potatoes turn slightly golden brown. Remove from broiler, sprinkle with 1/2 cup of grated parmesean cheese and place back in broiler for about 2 minutes. Watch carefully so potatoes do not burn. Remove from oven as soon as cheese melts. Plate your dish, sprinkle with sea salt, and garnish with sprig of rosemary. Serve immediately.