Ingredients

The following ingredients have 6 Servings
  • About 2 pounds (or 1/3 pound per person assorted baby potatoes, multicolored)
  • extra virgin olive oil
  • sea salt
  • fresh cracked pepper
  • 1 bunch fresh rosemary (about 6 large sprigs)

Instruction

  • Set oven to 375F
  • Rinse and dry the potatoes. Slice them in half, lengthwise and add them to a large bowl. Note: you want the potatoes to cook evenly, so if you have larger potatoes, cut them in wedges or slices to match the smaller ones.
  • Toss the potatoes with olive oil to lightly coat them, and season with salt and pepper. Arrange in a single layer on one or two baking sheets, and add half of the rosemary.
  • Roast until the potatoes are tender, about 30-40 minutes. Rearrange them once or twice during that time so they cook evenly.
  • Remove the burnt rosemary stems and strip the leaves from the remaining rosemary and toss with the potatoes. Serve immediately.