Ingredients

• 2 pounds small red-skinned potatoes, halved
• 3 Tablespoons olive oil (preferable extra virgin)
• 4 teaspoons chopped fresh rosemary

Directions

• Preheat oven to 400°
• Toss potatoes with oil and rosemary in large bowl to coat
• Arrange potatoes, cut side up on a large baking sheet
• Sprinkle with salt and pepper
• Bake until potatoes are tender inside and deep golden brown and crisp outside, turning occasionally
• Bake 45 minutes
• Serves 8