• 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

1. Preheat oven to 425.
2. Toss potatoes, olive oil, and rosemary in a bowl.
3. Spread out potatoes in a single layer on a baking dish; season with salt and pepper.
4. Roast, flipping once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 min.

This is a great side dish: fast, easy, simple...Courtesy of my friend, Alisa.