This recipe is so easy that I feel like I’m cheating you. I’m hoping that you’ll forgive me after your family asks for a third helping of potatoes. That’s what happens with my family. Well, except my 7-year old. Did I mention that he will inhale octopus and eel without blinking, but acts as though we are hanging him upside down by his toes when we try to feed him potatoes in any form (except for french fries, of course)?
Stir in 2 tbsp extra-virgin olive oil, 1 tbsp chopped fresh rosemary (you can use dried rosemary in a pinch – use 1 tsp of it), 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Stir well.
Pour the potatoes onto the baking sheet so that they are lying in a single layer. Put the baking sheet into the preheated oven and roast for 25-30 minutes, or until the potatoes are golden brown on the outside and tender when pierced with a fork.