Oven Roasted Rosemary Potatoes
Preheat oven to 350°
4 large red potatoes, cut into 1½-inch pieces
⅓ cup extra-virgin olive oil
1 tablespoon chopped fresh rosemary
Salt and pepper to taste
Combine all ingredients in a large bowl. Toss to coat all surfaces.
Roast in a shallow oven pan or rimmed cookie sheet until potatoes are done; about 25-30 minutes. Turn once during cooking.
From Estelle (Bubbie) Raider
Interpreted by Ann Anderson