Ingredients

• 2 pounds small red potatoes, quartered
• 4 to 5 rosemary sprigs
• 1 1/2 tablespoons olive oil
• Salt and freshly ground black pepper

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Instructions

1. In a jelly-roll or large baking pan, toss the potatoes with the rosemary and oil, season with salt and pepper, to taste, and roast them in the middle of a preheated 500 degrees F. oven, stirring once, for 30 minutes.;