2 1/2 pounds of small potatoes such as red, white or purple varieties, and fingerlings
2 tablespoons of minced fresh rosemary
1/2 teaspoon of kosher salt
1 tablespoon of extra virgin olive oil
Preheat oven to 475° F.
Clean and dry the potatoes cut them in half and place them in a large casserole dish or on a large baking sheet.
Dress the potatoes with the olive oil, rosemary and salt, and mix to evenly coat. Roast in the oven until golden brown, about 30 minutes.