Earthy, herby tubers fit right into an autumnal feast. They also pair well with a summer sirloin and garden salad.
- Baby red potatoes, 1.5 pounds (about 7-8 potatoes)
- Olive oil
- Coarse salt
- Fresh ground pepper
Preheat oven to 425 degrees Fahrenheit. Cut potatoes into 4-6 pieces each, keeping sizes consistent. Spread out potatoes on baking sheet in single layer. Drizzle olive oil liberally, and season with rosemary, salt, and pepper. Toss together, ensuring all potato pieces are covered in oil. Roast for 15 minutes, stir. Roast for another 15 minutes, or until potatoes are a crisp golden brown color.