Last night, we had a “24” viewing party. I made my go-to roasted potato recipe to go with our yummy roasted beef tenderloin sandwiches. These potatoes are so flavorful and crispy, making them a great healthier alternative to french fries or loaded baked potatoes when you’re craving some carbs.

4 cups fingerling, yukon gold, and/or new potatoes, chopped into 1/2 inch pieces
1/4 cup extra virgin olive oil
2 teaspoons sea salt or kosher salt
1 teaspoon freshly ground pepper
3 tablespoons fresh rosemary, chopped

Preheat oven to 400 degrees. Place potatoes in a large bowl. Pour olive oil over the potatoes and sprinkle seasoning on top. Toss together with your hands until potatoes are well-coated.

Dump your potatoes in a large roasting pan, spreading into one even layer.

Bake for 30-45 minutes, or until fork tender. You may wish to toss the potatoes a couple of times during baking so that they cook evenly and don’t stick to the sheet. Broil for last 2-3 minutes for extra crispiness.