Ingredients
- 8 medium red potatoes chopped into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh rosemary minced
Instructions
- Preheat your oven to 425°F.
- In a large bowl, toss the chopped potatoes with olive oil until they are evenly coated.
- Season the potatoes with sea salt, black pepper, and minced rosemary, ensuring even coverage.
- Spread the seasoned potatoes in a single layer on a baking sheet.
- Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the potatoes are tender, golden brown, and crisp on the edges.
