These oven-roasted potatoes tossed with rosemary and salt are about as easy as it gets!
2poundssmall or medium Yukon Gold potatoes
1heaping teaspoon fresh chopped or dried rosemary
1teaspoonkosher saltplus more to taste
Fresh ground pepperif you like
Preheat oven to 375 degrees Fahrenheit.
Wash the potatoes well, cutting out any blemishes.
Cut each potato in half lengthwise, then cut each half into three wedges.
Place the potato wedges in a large bowl, drizzle on the olive oil, add the rosemary, 1 teaspoon salt, and a bit of pepper if desired. Toss until evenly distributed.
Lay the potatoes in a single layer on a cookie sheet with edges. Add a little more salt and pepper if you like.
Place in the oven and bake for about 40 minutes, until most of them are turning golden brown. I like to take a peek and flip 'em over and around at about the 20 and 30 minute marks. Helps make sure they get brown on most sides.
Let cool for about 5 minutes. Taste and add additional salt and pepper if desired. Serve.