1 pound unpeeled baby red potatoes (1- to 1 1/2-inch-diameter)
1 tablespoon olive oil
1 teaspoon coarse kosher
4 large rosemary sprigs
Directions
Preheat the oven to 450°F.
Toss baby red potatoes with olive oil and kosher salt on large rimmed baking sheet. Place rosemary sprigs alongside the potatoes. Roast until the potatoes are tender and beginning to brown in spots, about 45 minutes.
