8medium size red potatoesabout 4 cups chopped bite size
1teaspoonkosher saltadjust to taste
1/2teaspoonfreshly cracked black pepperadjust to taste
2large sprigs rosemaryabout 1 tablespoon minced
Preheat the oven to 425 degrees. Chop the potatoes into bite size pieces and place in a large bowl. Drizzle with olive oil and toss with your hands to coat thoroughly.
Sprinkle generously with salt, pepper and rosemary. Toss again to distribute the spices over all the pieces. Spread the potatoes across a well oiled baking sheet.
Roast for 35-40 minutes, stirring the potatoes and turning them over with a large spatula at last once halfway through. Potatoes are done when they are fork tender, golden brown, and slightly crisp on the edges. Enjoy!