casual cooking and living
2 lbs. baby Yukon Gold Potatoes ( can also use baby blue)
2 tablespoons olive oil
2 teaspoons coarse sea salt
1/2 teaspoon ground black pepper
1 tablespoon fresh rosemary, chopped
Preheat over to 400F. Toss potatoes in bowl with salt , pepper , rosemary and olive oil. Arrange potatoes into single layer in an ovenproof baking dish. Roast approximately 1 hour, until golden brown on outside and tender when pierced by a knife. Serve hot.
Replace rosemary with thyme add the juice and zest of one lemon.