Crisp on the outside, tender on the inside. I make these when I’m using the oven anyway. They can go in beneath whatever else is in there. They’re not finicky about the oven temperature.
- Red Potatoes
- Fresh Rosemary
- Olive Oil
Scrub a handful of potatoes and cut them into quarters. You want the size of each chunk to be more or less consistent so they cook evenly.
Snip a tablespoon or two or three of fresh rosemary.
Combine potatoes, rosemary, salt and pepper and just enough olive oil to coat the potatoes.
Spread them on a baking pan in a single layer. Scrape any remaining oil and rosemary out of the bowl and onto the potatoes.
Bake at 375 until they’re tender when poked with a fork.
Using a spatula, transfer potatoes to a serving bowl. Be sure to scrape up the rosemary and a bit of the oil.