Two 1-pound bags mixed baby (peewee) potatoes 4 long sprigs fresh rosemary Kosher salt Extra-virgin olive oil, for drizzling Freshly cracked black pepper
- Fill a pot with the potatoes, 2 sprigs of the rosemary and enough cold water to cover by an inch. Season generously with salt. Turn the heat to high and bring to a boil, then lower to a simmer. Cook until a fork only gives a bit and slides in but doesn’t break the potato apart, about 8 minutes after it comes to a boil. Drain the potatoes and discard the boiled rosemary. Allow the remaining moisture to evaporate from the potatoes.
- Meanwhile, preheat the oven to 425 degrees F. Line a baking sheet with parchment or nonstick aluminum foil.
- Spread the potatoes on the prepared baking sheet. Drizzle with oil and add the remaining 2 sprigs of rosemary and salt and pepper to taste. Toss to coat evenly. Spread into a single layer. Roast the potatoes, rolling and moving them around a bit halfway through, until golden and slightly crispy, about 20 minutes. Transfer the potatoes and roasted rosemary to a bowl and serve.