Roasted Rosemary Potatoes
6 large Russet or Yukon Gold potatoes, peeled and cut in 1" cubes
2 tbsp olive oil
2 tbsp fresh rosemary, chopped
kosher salt and freshly ground black pepper, to taste
Prepare potatoes and toss with the olive oil, rosemary, salt and pepper. Line a large rimmed baking sheet with parchment paper.
Place in 400ºF oven or on barbecue and roast, turning several times, until crispy, browned and cooked through, about 40 minutes.
Sprinkle with more salt and pepper, to taste.
Recipe from Gathering Around The Grill Cookbook