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.