Rosemary Roasted Potatoes

Roasted potatoes are one of the easiest side dishes of all time and they are always so tasty!  The options are only limited by your imagination and you can just throw them in the oven and forget them while you prepare the rest of your dinner!  These particular potatoes are tossed very simply with olive oil, salt, pepper and, of course, fresh chopped rosemary!  Rosemary is one of the few fresh herbs you can roast without totally ruining it's flavor and it is a perfect compliment to potatoes!  I like to roast mine at 400 degrees, tossing occasionally, until they are brown and crispy on the outside and still soft on the inside.  Perfection!

Rosemary Roasted Potatoes

1 1/2 lb. yukon gold potatoes, cut into bite sized pieces
2 T. extra virgin olive oil
2 t. salt
1 t. pepper
2 sprigs fresh rosemary, finely chopped

Preheat the oven to 400.  In a large bowl, place all ingredients and toss to combine.  Place on a foil lined baking sheet that has been sprayed with cooking spray.  Make sure the baking sheet is large enough for the potatoes to roast in a single layer, otherwise you won't have roasted potatoes, you'll have steamed potatoes!  Roast for 15 minutes, then remove from the oven and toss with a spatula.  Roast for another 15 minutes then check for doneness with a fork.  If the fork easily pierces the potatoes and they are browned to your liking they are done.  Otherwise, continue cooking for 5-10 minutes at a time until they have reached your desired doneness.  

4 servings (156 calories each serving) according to my calculator on loseit.com