2 pounds baby red potatoes
1/4 cup vegetable oil
1/2 tablespoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Place the potatoes in a large pot of water and bring to a boil; reduce heat and cook until just done, about ten minutes.
In the meantime, finely grind the rosemary with a mortar and pestle or in a spice grinder.
Pour into a large bowl along with the salt, pepper and garlic powder; add the oil and stir.
Drain the cooked potatoes and allow sitting uncovered for 5 minutes.
Place the potatoes into the bowl and toss to coat; pour the contents onto a foil lined rimmed baking sheet.
Cook in a preheated 475 degree Fahrenheit oven for 30 minutes, tossing the potatoes around halfway through.