Roasted Rosemary Potatoes

  • 2 pounds small potatoes or fingerling potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 1 tablespoon rosemary, finely chopped

Preheat oven to 425 degrees. Cut the potatoes in half or quarters and place on a rimmed baking sheet. Pour the oil, salt, pepper, and rosemary over the potatoes. Toss with clean hands so that all the potatoes are coated then spread the potatoes out into one layer. Roast in the oven for 50-60 minutes. Half way through the cooking process flip the potatoes with a spatula to ensure even browning. Remove from the oven and serve. Makes 4-6 servings.