Roasted Red Potatoes

By S. Danford

Ingredients

• 1 1/2 lbs baby red potatoes, quartered
• 2 T olive oil
• 2 T coarsely chopped fresh rosemary
• Coarse salt
• Freshly ground pepper

Preparation

Step 1

Preheat oven to 425
Spray cookie sheet with nonstick spray
Toss potatoes, oil, and rosemary on a rimmed baking sheet.
Spread out potatoes in a single layer.
Season with salt and pepper.
Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.

NOTE:
Can substitute fresh thyme for rosemary.
Any leftovers can be mashed the next day (the crisp pieces add unexpected crunch) or tossed with mayo to make potato salad