Roasted Red Potatoes with Rosemary

The advantage of doing roasted potatoes is that you can put them in the oven at the same temperature as most roasted meats.  The downside is that they often take longer to cook than the meat.  Even small red potatoes are going to be in there a while.  Just a warning to start these first.

1 lb new red potatoes
1 Tb olive oil
1/2 tsp salt
1/4 tsp pepper
1 tsp dried rosemary

1.  Preheat oven to 350º.  Scrub potatoes clean and quarter them.

2.  In a bowl, toss potatoes in oil.  Sprinkle with salt, pepper, and rosemary, and toss again to coat evenly.

3.  Line a baking dish or cookie sheet with foil (to make cleaning easier.  Not required for recipe.)  Arrange potato quarters in a single layer and place in oven.  Bake for 1 hour, or until insides are tender when pierced with a fork and cut surfaces are lightly golden.

Difficulty rating  π