Rosemary Roasted Potatoes

By CarolM-2

Ingredients

• 2 lbs. red bliss, Yukon gold. or other thin skinned potatoes, (5-6 med. potatoes), scrubbed clean
• 1 Tbsp. extra-virgin olive oil
• 1 Tbsp. dried rosemary or 2 Tbsp. minced fresh rosemary
• 2 tsps. kosher salt

Preparation

Step 1

Preheat oven to 425. Line a baking sheet with foil. Halve the potatoes and chop them into bite-sized pieces, leaving the skin on.
Transfer the potatoes to a large bowl and toss with the oil, rosemary and salt. Make sure the potatoes are evenly coated with the oil.
Spread the potatoes on the baking sheet. Bake for 45-50 minutes until the potatoes are deeply golden, stirring every 15 minutes.