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Ingredients
- 8 small red potatoes, about the size of an egg
- 3 tbsp olive oil or melted butter
- 2 tbsp fresh rosemary, snipped into bits
- 1 dash sea salt, optional
Method
- Cut potatoes into quarters, pat dry
- Place in medium bowl, drizzle with olive oil
- Sprinkle rosemary over potatoes, stir to coat completely
- Arrange on cookie sheet, one layer
- Place in oven, bake at 425F for 30 minutes, turning occasionally, until golden, and tender
- Serve and enjoy.
- Goes great with steak, chicken, or anything you like.
