Source: The Martha Stewart Show, April 2011
- 1 pound medium red bliss potatoes
- 1/2 tablespoon olive oil
- 2 tablespoons sea salt
- Freshly ground pepper
- Leaves from 2 sprigs fresh rosemary
Preheat oven to 425 degrees.
Place potatoes in a large saucepan; add enough water to cover potatoes by 2 inches. Place saucepan over medium-high heat and bring to a boil. Cook potatoes until almost tender when pierced with the tines of a fork, about 20 minutes.
Drain potatoes; cut in half and evenly spread on a rimmed baking sheet. Drizzle with olive oil and season with salt, pepper, and rosemary; toss to combine. Transfer to oven and roast until golden and tender, about 25 minutes. Serve.