Roasted Parsley Potatoes

1 pound potatoes, cut into large chunks
3 tablespoons grated Parmesan cheese
3 tablespoons minced fresh parsley
2 tablespoons olive oil
1 tablespoon minced fresh rosemary, optional
2 tablespoon butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 425 degrees. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Drain. Transfer to a parchment-lined baking pan. Combine the remaining ingredients and pour over the potatoes. Toss well.

Place in the oven and roast for 8-10 minutes or until tender.