Oven-Roasted Rosemary Potatoes

A tasty and easy accompaniment to Pepper-encrusted Steak. I prefer to use Garlic Maple Pepper, in place of the ground black pepper, for that special Vermont touch.

Oven-Roasted Rosemary Potatoes

Ingredients

• 18 fingerling potatoes
• 1 Tbsp. olive oil
• 1/2 tsp. sea salt
• 1/4 tsp. ground black pepper
• 1 Tbsp. fresh rosemary, chopped

Directions

1. Preheat oven to 425 degrees F.
2. Wash potatoes and pat dry. Cut into 1 inch pieces to ensure even cooking.
3. Place potatoes in a single layer on baking sheet. Coat with remaining ingredients.
4. Stir once during cooking. Cook until golden brown and tender, about 30 minutes.
5. Allow potatoes to cool 5 minutes before serving.

cc2.0 image courtesy of Furey and the Feast, and see her recipe here.