Roasted POTATOES

Serves 6

Roasted potatoes are always a great side dish for meat or poultry. Crispy on the outside, creamy on the inside is how we like them. This simple recipe never disappoints.

2 pounds fingerlings, small red new potatoes, Yukon gold potatoes, or a mixture

¼ cup olive oil

3 tablespoons dried rosemary

Sea salt

Freshly ground pepper

Preheat the oven to 400°F.

Cut the potatoes in half or in quarters so you end up with 1½-inch pieces.

Put the potatoes in a zip-top plastic bag and add the olive oil, rosemary, and salt and pepper to taste. Shake until the potatoes are well coated.

Spread the potatoes in a single, uncrowded layer on a rimmed baking sheet. Roast until the potatoes are browned and crispy, about 1 hour. Turn the potatoes once or twice to ensure even browning.

Remove from the oven, season with more salt and pepper, and serve.