My winning recipe for Kraft RWOP contest!! Rosemary roasted potoatoes with a lemon-herb cream sauce!!!

These Fancy looking roasted potatoes will definitely impress your guest with their fantastic flavor and will compliment any entree you are serving! Prep time: 5 minutes | Cook time: 40 minutes | Total time: 45 minutes | Servings: 4

12 small red or Yukon gold potatoes, partially peeled
2 tbsp. of olive oil
1/2 tsp. of paprika
1 tbsp. of fresh rosemary chopped fine
2 tbsp. of butter
1 lemon (juiced)
1/2 cup(s) of fresh parsley chopped
1/4 cup(s) of white wine
3 ounce(s) of Philadelphia whipped cream cheese
Steps
Preheat oven at 400 degrees. In a 9 x 13 pan lined with foil and sprayed with cooking spray add potatoes, oil, paprika, rosemary and season with salt and pepper (I used sea salt). Toss well and bake in oven 35 to 40 minutes.
In a small pan on medium high heat 5 minutes before potatoes are done add butter and melt. Next add parsley toss and add lemon juice and wine to pan let cook for a minute then add your cream cheese and mix until all melted season with salt and pepper and let it cook and additional couple of minutes or until sauce thicken. Remove potatoes from oven and plate your potatoes and immediately pour your lemon herb cream sauce all over the top and serve right away!