2 pounds small red potatoes
2 Tablespoons olive or salad oil
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dried rosemary leaves, crushed
Preheat oven to 450 º F. Cut each red potato into quarters. Place potates in large
roasting pan with olive or salad oil and remaining ingredients; toss to coat. Roast
potatoes 20 minutes or until fork tender and golden brown, stirring potatoes half way
through cooking. Serves 4