8medium size red potatoes about 4 cups chopped into 1-inch pieces
2tablespoonsolive oil
1teaspoonsalt adjust to taste
½teaspoonfreshly ground black pepper adjust to taste
2large sprigs rosemary about 1 tablespoon finely minced
1tablespoonfinely chopped Italian parsley
Instructions
Preheat the oven to 425°F. Chop the potatoes into bite-size pieces and place them on a large baking sheet. Drizzle with olive oil and toss with your hands to coat thoroughly.
Sprinkle generously with salt, pepper and rosemary. Toss again to distribute the spices over all the pieces. Spread the potatoes across the baking sheet.
Roast for 35-40 minutes, stirring the potatoes and turning them over with a large spatula at last once halfway through.
Potatoes are done when they are fork tender, golden brown, and slightly crisp on the edges. Sprinkle with parsley before serving.