Served as side dish. Vegetarian dish. Speciality: Easter Side Dishes

5 pounds assorted small Potatoes, quartered

1/4 cup Olive Oil

2 Tablespoons chopped fresh Rosemary

1 1/2 teaspoons Salt

1/2 teaspoon coarse ground Black Pepper

Preheat oven to 425ºF. Place potatoes in large roasting pan (17 inch by 11 1/2 inch); toss with olive oil, chopped rosemary, salt, and pepper. Roast potatoes 30 to 40 minutes, turning occasionally with metal spatula, until golden and fork-tender. Garnish with rosemary sprigs.

Serves: 10

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