Total time: 35 mins

Prep time: 5 mins

Bake: 30 mins

Ingredients:

Yield: 4 servings

• • 1 1/2 lbs baby red potatoes, quartered
  • 2 Tbsp olive oil
  • 2 Tbsp fresh rosemary, coarsely chopped
  • Kosher salt
  • Pepper, freshly ground

Directions:

1. 1. Preheat oven to 425 degrees.  Toss potatoes, oil, and rosemary in a large bowl.
   2. Spread potatoes in a single layer on a baking sheet; season with salt and pepper.
   3. Roast for 30 minutes, or until potatoes are slightly crisp on the outside and tender on the inside.  Stir once halfway through cooking.