Roasted Red Potatoes with Rosemary
- 1 lb. (about 16) small red potatoes, cut into quarters
- 3 Tbl. extra-virgin olive oil
- 1 Tbl. chopped rosemary
- ½ teas. freshly ground black pepper
Preheat oven to 400 degrees.
Toss together the potatoes, olive oil, rosemary and pepper.
Spread the potatoes on a baking sheet. Roast for about 20-25 minutes, until potatoes are golden on the outside and soft in the center.
2/3 cup per serving.