Roasted Rosemary Baby Potatoes - cooking recipe

Ingredients

2 lbs baby potatoes, cut in half (if large, quartered)
4 sprigs fresh rosemary
2 1/2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
ground black pepper

Preparation

Heat oven to 450\u00b0F.
Toss potatoes and rosemary into a large roasting pan with olive oil.
Sprinkle with salt and roast for 50 minutes, tossing every 15 minutes until golden-crisp and tender.
Transfer with rosemary sprigs to a platter and season with pepper.