Roasted Potatoes (Red)

Fresh rosemary complements the earthy taste of roasted potatoes in this simple but satisfying side dish.

1½ lbs baby red potatoes, quartered
2 Tbsp. olive oil
2 Tbsp. fresh rosemary, coarsely chopped
coarse salt
black pepper, freshly ground

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Toss potatoes, oil, and rosemary on a rimmed 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 crisp outside and tender inside, about 30 minutes.

Makes 4 servings.

Cook's Notes: If you prefer, use fresh thyme instead of the rosemary. Any leftover potatoes can be mashed the next day (the crisp pieces add unexpected crunch), or tossed with mayonnaise or dressing to make potato salad.