Roasted Rosemary Potatoes

A simple and quick preparation of the venerable potato that ensures there will be no leftovers.

• Ready In: 30 mins
• Serves: 4-6
• Yields: 4-5 cups cooked

Ingredients

• 5 -6  medium russet potatoes or 5 -6  medium yukon gold potatoes
• 2  tablespoons extra virgin olive oil, to coat
• 1  teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 1  teaspoon dried rosemary, roughly ground

Directions

1. Preheat oven to 400°F.
2. Wash and peel the potatoes.
3. Cut into cubes about 3/4" square.
4. Put cubed potatoes into a large bowl and liberally coat with EVOO.
5. Sprinkle on salt, pepper, rosemary.
6. Toss the mixture to evenly coat.
7. Spread a single layer of potatoes onto a large cookie sheet sprayed with cooking spray.
8. Place cookie sheet with potatoes in the oven.
9. Turn potatoes over after 13 minutes, cook for an additional 7-10 minutes.
10. Remove from oven let cool for 5 minutes, enjoy.