2 pounds of small potatoes--baby reds, yukon golds, fingerlings, etc.
1/4 cup olive oil
1/4 cup chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon pepper
dash of garlic powder & dash of onion powder
Line a 9 x 13 inch pan with 2 layers of foil. Spray with PAM. (for easy cleanup)
Preheat oven to 375 degrees.
Pour oil into a large baggie and add potatoes. Toss to coat well. Pour into prepared pan and sprinkle with seasonings. Bake uncovered for about 80 minutes, stirring every 20 minutes.
Potatoes should be crispy skinned and tender inside.
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ALTERNATIVE GRILL COOKING INSTRUCTIONS:
Stand potatoes up (on end) in a large microwave safe bowl and cover with plastic wrap. Pierce twice.
Microwave on High power for about 12 minutes. Allow to cool briefly before removing wrap. Drain off any water and pour potatoes on to a large square of heavy duty foil.
Drizzle with oil and sprinkle with seasonings. Seal tightly and grill on top rack (bun rack) of closed grill for about 25 minutes.
Serves 6. Great leftovers!
