From Better Homes and Gardens......
My brother made these one Easter, along with rack of lamb. It was the only thing I ate because I hate Lamb!!
assorted small potatoes (red, white, purple, golden), each cut in half or into quarters if large
fresh rosemary, chopped
1 1/2 teaspoon(s)
coarsely ground black pepper
Rosemary sprigs for garnish
•1. Preheat oven to 425 degrees F. Place potatoes in large roasting pan (17" by 11 1/2"); toss with olive oil, chopped rosemary, salt, and pepper. Roast potatoes 30 to 40 minutes, turning occasionally with metal spatula, until golden and fork-tender. Garnish with rosemary sprigs.