3 pounds small roasting potatoes1/4 cup extra-virgin olive oilSalt and freshly ground black pepper6 sprigs rosemary
Preheat an oven to 400°F.
Wash the potatoes and dry them. Place in a roasting pan. Drizzle with olive oil and sprinkle well with salt and pepper. Remove the rosemary from the sprig and sprinkle the leaves over the potatoes. Roast until tender and golden, 40 to 60 minutes.
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