2 tbsp olive oil
2 tbsp coarsely chopped fresh rosemary
salt and pepper
preheat oven to 425*.
toss all ingredients on a sheet pan.
spread out potatoes in a single layer.
roast, stirring halfway through cooking,
until potatoes are golden brown and crisp
outside and tender inside.
about 30-45 minutes.
**try fresh thyme instead of rosemary.
any leftovers can be mashed the next day
or tossed with mayo to make potato salad.
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