oven roasted rosemary potatoes

It doesn't really matter how you cook it, a potato is pretty much always tasty, right?  The most important thing is for it to be cooked thoroughly. [Let's be honest, unless it's a chip, no one wants a crunchy tater, am I right?]  I typically lean toward sweet potatoes, but every now and then that just won't do.  Byron and I have always chosen red potatoes over traditional baking potatoes, and especially for this side dish I'd definitely use the red.  This recipe is incredibly simple, but definitely one of our favorites -- the potatoes are light with great flavor.  It also warms up wonderfully in the microwave, so we always make more than we'll eat in one meal. Hope you like it!

Ingredients:
Red potatoes [skin on, uncooked], chopped into 1 inch pieces
Olive oil [enough to cover the potatoes
Rosemary [fresh or dried]
salt & pepper, to taste

[I'm gonna be honest and tell you that I never measure the ingredients or time for this . . .
it's a recipe of your best judgement!]

Directions:
Preheat oven to 375 degrees.

Once you wash and chop the potatoes, scatter them onto a baking pan. [I always cover my pan in aluminum foil for an easy clean-up!]  You want them to lie in one layer on the pan.  Drizzle olive oil over the potatoes until they are glistening.  Sprinkle rosemary on top of the potatoes.  Shake some salt and pepper on top of the rosemary.  Place them in the oven for 25-30 minutes, flipping the potatoes halfway through.  You'll know they're finished when the potatoes are soft.  Enjoy!