Rosemary Potatoes

• 5 "old" potatoes {the white small ones, the size of new potatoes but not red skinned}
• the leaves from 1 large sprig of rosemary, finely chopped {about 3 teaspoons}
• 5 tablespoons olive oil
• 1 small scallion, diced
• 2 cloves of garlic, diced
• 1 tablespoon fresh cracked black pepper

1. Oven to 400. Cover roasting pan with foil. Spray with cooking spray. Skin potatoes, cut into bite sized pieces, and toss with all remaining ingredients in mixing bowl. Pour into roasting pan. Pour or spread with spatula any remaining liquid, onions, etc. from the bowl over the potatoes.
2. Bake for about 25 - 30 minutes. Stir in the middle but not necessary -- I like one really brown and crispy side rather than a couple lightly crisped sides. Remove from oven and make a pocket over the potatoes with the foil. Allow to sit about 4 minutes. Dump into serving bowl.
3. I've found that creating that foil pocket for roasted vegetables to cool in allows the moisture to gather and makes it easier to remove the veggies along with their crispy sides, rather than scraping them off the foil and sacrificing that crispy side while it sticks to the foil.

potatoes, rosemary, olive oil, scallion, garlic, fresh cracked black pepper

Taken from www.epicurious.com/recipes/member/views/rosemary-potatoes-50101036 (may not work)