Serves 8
Slip the potatoes into the oven the same time as the meat.
| 3 | pounds small Yukon gold potatoes, quartered |
| 2 | tablespoons olive oil, or to taste |
| 1 | tablespoon chopped fresh rosemary |
| Salt and pepper, to taste |
1. Set the oven at 450 degrees.
2. In a large bowl, toss the potatoes with enough olive oil to coat them lightly. Add rosemary, salt, and pepper. Transfer to a rimmed baking sheet.
3. Roast the potatoes for 40 to 45 minutes, turning them occasionally, or until they are crusty on the outside and tender when pierced with a skewer. - Julie Riven
© Copyright 2007 Globe Newspaper Company.
