1 lb. sm. red potatoes
2 T. olive oil
1/2 tsp. crushed dried rosemary
1/2 tsp. salt
Scrub 1 pound small new red potatoes; cut in half. Arrange in shallow pan. Drizzle 2 tablespoons olive oil over potatoes, turn to coat well. Sprinkle potatoes with 1/2 teaspoon crushed dried rosemary and 1/2 teaspoon salt; stir to mix well. Bake, uncovered, in a 400° oven, stirring occasionally, for 20 to 30 minutes, until potatoes are tender when pierced with a fork. Serves 4.
Red River Valley Potato Growers Association