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
  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.