Wash and drain the new potatoes.
Cover a baking sheet with foil and spray with non-stick cooking spray. Cut the potatoes in half, season with sea salt, black pepper, 1 tablespoon of rosemary and drizzle with extra virgin olive oil to coat each potato.
Bake at 425 degrees for 20 to 25 minutes. Look how crispy the outer layer is.
Remove from oven toss the steaming hot and crispy potatoes with 1/2 cup of grated pecorino romano cheese and freshly chopped parsley. The cheese will melt over the potatoes and you will completely forget how forlorn you are due to the icy, windy, wet weather outside of your door.