Equipment
- 1 baking sheet
Ingredients
- 1.5 pounds small red potatoes, cut in half, or quarters, if larger
- 2-3 Tbsp olive oil, enough to really coat the potatoes
- 1 Tbsp coarsely chopped fresh rosemary, or dried if you don't have fresh
- 1 tsp coarse salt (trust me, they need this much)
- pepper, to tastte
Instructions
- Preheat oven to 450°.
- Wash potatoes and cut in half (or quarters, if large). Put cut potatoes on a baking sheet, with or without parchment. Drizzle olive oil over potatoes and add salt and pepper. Give them a stir.
- This is when you could add the kalamata olives (if you'd like). See above.
- When oven is hot, place baking sheet in middle rack and roast for 20 minutes. Check them after about 20 minutes and give them a stir. Roast for an additional 15 minutes, then give them another stir.
- Move baking sheet to top rack of oven and bake an additional 10 minutes, to further crisp them. Watch carefully. Try to keep them from being eaten before you have the rest of the meal made. It won't be easy!
Servings: 6