Oven Roasted New Potatoes with Rosemary

Preheat oven to 425 degrees F. Cover a rimmed baking sheet with non-stick foil and grease lightly with cooking spray.

Put the potatoes in a gallon size, zipper top food storage bag. Add the olive oil and half of the rosemary sprigs to the bag (reserving the other rosemary sprigs for garnish).

Close the bag, removing as much air as possible, and massage the bag to evenly coat the potatoes with the oil and lightly bruise the rosemary.

Remove the potatoes and rosemary sprigs from the bag and spread them in a single layer on the foil lined baking sheet. Roast for 20-25 minutes, or until potatoes are golden and tender. Watch them closely after 20 minutes as they will roast quickly.

Remove the potatoes from the oven and discard the rosemary sprigs that the potatoes were cooked with.

Lay the reserved rosemary sprigs in the center of a serving platter and pile the roasted potatoes on top of them. The heat from the potatoes will release the fragrance of the rosemary.

Sprinkle the potatoes with salt and pepper and serve immediately.