Roasted Rosemary Potatoes

• 2 pounds red potatoes - quartered and cut into 1/2 inch thick pieces
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh rosemary (or 1 tablespoon dried rosemary)
• Kosher salt
• Parchment paper

1. PREP
2. Position on a rack in the lowest third in the oven.
3. Preheat oven to 450 degrees.
4. Line the bottom of a large baking sheet with parchment paper.
5. MAKE POTATOES
6. In a medium bowl, toss the potatoes with olive oil, rosemary and 1 1/2 teaspoons of kosher salt.
7. Spread in a single layer on lined baking sheet.
8. Roast for 15 minutes.
9. Rotate the baking sheet in the oven and roast for 15 more minutes.
10. Remove potatoes from oven, using a flat spatula, flip them over and roast until golden - about 5 more minutes.
11. Sprinkle with salt.

red potatoes, extravirgin olive oil, fresh rosemary, kosher salt, paper

Taken from www.epicurious.com/recipes/member/views/roasted-rosemary-potatoes-1246875 (may not work)