Rosemary Baby Red Potatoes

These little gems turn out slightly crispy on the outside and tender on the inside.

INGREDIENTS

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

DIRECTIONS

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.

Serve.