[roasted red potatoes with rosemary]

I don't know why I'm always trying to find a better, easier recipe for roasted potatoes, but I am.  There's something so simple about roasted potatoes that makes them taste like they're fried, but light because they're not.

This makes 3 servings.

6-8 small red potatoes, quartered

1 Tbsp olive oil

1 tsp dried rosemary*

1/2 tsp salt

1/4 tsp black pepper

Preheat oven to 400 degrees.  Combine all ingredients in a large bowl to coat potatoes.  Spray a large baking pan (like Pyrex) with Pam, or similar non-stick cooking spray.  Transfer potatoes to baking pan and cook in oven for 35 minutes or until tender and golden.

*Rosemary can also be replaced by dill or thyme.