4-5poundsbaby red, white, yellow or purple potatoes (1 inch to 2 1/2 inches), can use a variety
1tablespooncoarse kosher salt
2tablespoonsolive oil
2tablespoonsminced fresh rosemary leaves
Instructions
Preheat the oven to 425 degrees F.
Place the potatoes in a large bowl (if you have overly large ones, cut them in half so all the potatoes are about 1-inch to 2 1/2-inches). Toss to coat with olive oil, salt, and rosemary so all the flavors are evenly distributed.
Transfer to a large, rimmed baking sheet and bake for 20 minutes.
Turn the potatoes and continue to bake 18-22 minutes longer until they are fork tender.
Serve hot; some of my family avoid the salty skins and go straight for the creamy middle, but I love the combination of both.