Roasted Red Potatoes

     This is one of the easiest potato recipes there is and in my opinion, one of the best. Who doesn't like those cut up roasted red potatoes? They're the one thing that's consistently good at any restaurant. In fact, even my school cafeteria serves up some good ones. Why is that? Because they're really hard to screw up. Other than plain baked potatoes, I can't really think of any potato recipes that don't require peeling, precise slicing, or mashing. These go great with anything, so give them a try!

INGREDIENTS:
red potatoes, 4-6 should feed 4 people depending on the size
a few tablespoons of olive oil
2 tablespoons fresh rosemary
a sprinkle of salt and pepper

DIRECTIONS:
1. Preheat oven to 375. Wash the potatoes and chop them into quarters or smaller.
2. Spread the potatoes out on a baking sheet and drizzle them with a tablespoon or two of olive oil. Then sprinkle the salt, pepper, and rosemary evenly over them and toss gently just so everything gets coated.

3. Bake at 375 for 35 to 40 minutes. At the halfway point, drizzle a little bit more olive oil over them and toss again so they don't dry out. When done, they should be slightly crispy on the outside and tender in the middle.

Enjoy! And come back tomorrow for what is, in a way, my most surprising recipe yet!