Roasted Red Potatoes
1.5 pounds baby red potatoes, quartered
2 tbs. Olive oil
2 Tbs. Coarsely chopped fresh rosemary (You can use dry if that's all you have.)
Coarse Salt and fresh ground pepper
Preheat oven to 425.
Toss potatoes, olive oil, and rosemary in a bowl.
Spread out potatoes in a single layer on a baking dish; season with salt and pepper.
Roast, flipping once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 min.
Pairs Well With
This is a great side dish: fast, easy, simple...Courtesy of my friend, Alisa.