Rosemary Roasted Blue Potatoes

INGREDIENTS

1 lb small blue potatoes, unpeeled but washed whole, any sprouts or bruises removed
1/4 cup extra virgin olive oil
2 Tbsp dried rosemary leaves, slightly crushed
1 Tbsp sea salt, slightly crushed

DIRECTIONS

Pre-heat oven to 400 degrees F.

Cover bottom of a roasting pan with the olive oil.

Cut potatoes into quarters, add to the roasting pan and toss to coat with oil.

Position pan on middle rack of oven. Roast potatoes for 20 minutes.

Turn off oven heat. Stir potatoes and keep them in oven another 10 minutes.

Stir potatoes one last time, then transfer to a serving bowl, tossing the rosemary and salt mixture over them.

Serves 4