Baby Rosemary Potatoes
5 pounds assorted small potatoes, quartered
1/4 cup olive oil
2 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon coarse ground black pepper
Preheat oven to 425ºF. Place potatoes in large roasting pan (17" by
11 1/2"); toss with olive oil, chopped rosemary, salt, and pepper.
Roast potatoes 30 to 40 minutes, turning occasionally with metal
spatula, until golden and fork-tender. Garnish with rosemary sprigs.
Yield: Serves 10