Rosemary Parmesan Potatoes

I love these potatoes with fresh rosemary, although with dried rosemary it is still very good. 4-6 medium red potatoes, scrubbed and cut into bite-sized pieces 2 t olive oil 4 cloves garlic, minced 1 t dried rosemary (or 3 t fresh) salt and pepper, to taste 1/2 c parmesan, shredded or grated Center potatoes on a 2-ft strip of heavy-duty tinfoil. Drizzle with oil. Sprinkle with garlic, rosemary, salt and pepper. Bring up foil sides. Double-fold top and ends to seal, making one large foil packet, leaving room for heat circulation inside. Place over medium-high coals and grill 15-20 minutes in covered grill. Sprinkle with Parmesan cheese just before serving.