- 6 to 8 small red potatoes, quartered into 1/2-inch pieces
- 1 tablespoon olive oil or garlic-flavored olive oil
- 1 tablespoon minced fresh rosemary leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Preheat oven to 400 degrees F.
Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.