Roasted Red-Skin Potatoes With Rosemary
|Small potatoes||2 Pound (Red Skin / White Rose, 1 1/2 To 2 Inches In Size)|
|Olive oil||2 Tablespoon|
|Salt||1 Teaspoon (Preferably Coarse)|
|Chopped rosemary leaves||1 Tablespoon|
Preheat the oven to 450°F.
Scrub potatoes, dry well, and cut in half lengthwise.
Choose a rimmed baking sheet into which the potatoes fit comfortably.
(Do not use the cushioned type because the potatoes won't brown.) Pour olive oil in pan and heat in oven until oil is hot, about 3 minutes.
Swirl to coat pan and place potatoes, cut side down, in hot oil.
Sprinkle with salt.
Bake for 25 to 35 minutes, or until cut side is golden brown.
Remove from oven, turn with a spatula, sprinkle with rosemary, and toss to coat.