These aromatic potatoes are in rather large pieces, like old-fashioned potatoes that would accompany a roast. If you prefer smaller diced potatoes, just cut back the cooking time to roughly 30 minutes.
6 medium boiling (waxy) potatoes, peeled and cut into sixths
3 tablespoons olive oil
4 teaspoons fresh rosemary, or 2 teaspoons dried rosemary, crumbled
Freshly ground pepper to taste
- Preheat the oven to 400В°F.
- Arrange the potatoes in a large baking dish or pan in one layer.
- Pour the olive oil over the potatoes to coat evenly. Sprinkle on the rosemary and freshly ground pepper. Bake for 45 minutes, or until the potatoes are tender and brown, turning them occasionally for even browning.