- 3 lbs small red potatoes
- 3 to 4 tbsp fresh rosemary leaves
- 2 tbsp olive oil
- Salt and fresh pepper to taste
- Scrub potatoes well; then, cut into wedges, and drop into a large pot of boiling, salted water. Cover and cook thoroughly, until fork-tender. Remove from water and allow to cool. Brush potatoes with olive oil, then sprinkle with rosemary, salt, and pepper to taste. Place potatoes on a greased cookie sheet and bake at 350°F until brown and crisp.