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Heat oven to 350°F. Arrange potatoes in single layer in large round earthenware or ceramic baking dish, measuring about 10” in diameter. (Alternately, use casserole dish large enough to fit potatoes in single layer. If necessary, use two). Season Potatoes with Adobo.
In medium bowl, stir together pimientos, onion, rosemary, garlic and Sazón. Stir in white wine. Slowly stir in olive oil until well combined. Pour olive oil mixture evenly over potatoes. Cover dish with lid or with foil. Bake, covered, occasionally gently stirring potatoes, until fork tender, about 1 hour – 1 hour 15 minutes. Sprinkle with parsley before serving.