Rosemary Red Potatoes
2 pounds B-size new red potatoes (about 10-12 total)
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried crushed rosemary
1/2 teaspoon salt
1/8 teaspoon pepper
Scrub potatoes well. Place in large saucepan, and cover with water. Heat to boiling. Reduce heat, and simmer 15 minutes. Drain, and allow to cool slightly. Preheat oven to 425 degrees. Cut potatoes into quarters, and return to saucepan. Add olive oil, rosemary, salt, and pepper. Stir to coat. Place potatoes on an 11 x 17-inch baking sheet. Bake 30 minutes, turning potatoes about halfway through cooking time.
Yield: 4 servings (serving size: about 1/2 cup)