I make these Rosemary Roasted Potatoes at least once a week! They are easy, delicious and the perfect complement for roast chicken. The leftovers are phenomenal on salad!
In a large mixing bowl, bowl drizzle olive oil over the potatoes, toss to coat. I try to use as little oil as possible to keep them healthy.
Sprinkle with salt and pepper. Start with a large pinch of salt and ¼ teaspoon pepper, toss and repeat until they are seasoned to your taste. I like to do a visual inspection to make sure there are some salt granules and some pepper clinging to the potato skins.
Then add chopped rosemary. Fresh rosemary is one of my favorite herbs, so I use a generous amount. Start with a tablespoon and add more to your taste.
Pour potatoes onto metal, rimmed cookie sheet and bake 15-25 minutes or until the skin is crisp and a fork is easily inserted into the largest potato.