This is a very tasty recipe for baked rosemary potatoes.  My husband and I loved this recipe and will make it again.  It’s from the cookbook “Cook This!  Not That!”.  Fresh rosemary is best here.  Makes 4 servings. 

Ingredients:

• 1 1/2 lbs. red potatoes, cut into 3/4″ chunks
• 1 Tbsp. olive oil
• 1 Tbsp chopped fresh rosemary
• Salt and black pepper, to taste

Directions:

1. Preheat oven to 425°F.
2. Toss the potatoes with the oil, rosemary, and a generous amount of salt and pepper.
3. Spread out evenly on a baking sheet.
4. Roast until brown and crispy on the outside and tender inside, about 30 minutes.