Baby Potatoes With Rosemary
5
pounds assorted baby potatoes, each cut into quarters
¼ cup olive oil
2 T. chopped fresh rosemary
1½ t. salt
½ t. coarsely ground black pepper
rosemary sprigs for garnish
Preheat oven to 425ºF. Place potatoes in large roasting pan (17” by 11½”); toss with olive oil, chopped rosemary, salt, and pepper. Roast potatoes 30 to 40 minutes, turning occasionally with metal spatula, until golden and fork-tender. Garnish with rosemary sprigs. Yield: Serves 10