Prep Time: 5 mins Total Time: 35 mins
Serves 4
1 1/2 pounds baby red potatoes
2 T Olive Oil
2 T Coarsely chopped fresh rosemary
Coarse salt and freshly ground pepper
Preheat oven to 425 degrees. Toss Potatoes, oil and rosemary on a rimmer baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crist outside and tender inside, about 30 minutes.
*If you prefer, use fresh thyme instead of rosemary.
Source: Martha Stewart Everyday Foods
