To start the potatoes, first preheat the oven to 400° degrees Fahrenheit (200° C).
Wash and dry the potatoes. Remove the leaves from the rosemary and finely chop. Drizzle the potatoes with the olive oil and then add the rosemary. Season with salt and pepper and toss to combine.
- 1 1/2 lb fingerling or small, new potatoes
- 1 tbsp fresh rosemary
- 3 tbsp extra-virgin olive oil
- sea salt, to taste
- freshly ground black pepper, to taste