ROASTED ROSEMARY POTATOES

      Title: ROASTED ROSEMARY POTATOES
  Categories: Side dish, Vegetables
       Yield: 8 Servings
  
   2 1/2 lb Small red potatoes
            Olive oil
            Seasoning salt
            Dried rosemary leaves
  
   This a method more so than a recipe.  For those who require
   quantities, I recommend about 1/4 cup oil, about 2 tsp seasoning
   salt, and about 2 TBS dried rosemary leaves. Cut potatoes into
   quarters, about bite-size pieces. Do not peel.  In a large bowl, toss
   potatoes in oil to coat. There shouldn't be a lot of oil left in the
   bowl. Sprinkle with seasoning salt and rosemary leaves, then turn a
   couple of times to coat. Cover a large baking sheet with aluminum
   foil and spray LIGHTLY with cooking spray. Place potatoes on a single
   layer on the sheet. Roast in a pre-heated 400 degree oven for 45 to
   55 minutes, until golden brown and slightly puffed. You may turn
   potatoes once, after 25 minutes, if you wish. Serve ASAP from oven.
   If desired you may adjust seasoning (more salt) before serving.
   
   Source Unknown
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