Pre-heat oven to 425 degrees. Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.
Roasted Baby Red Potatoes with Rosemary WWP+3 (These are very good...I mix up potatoes, small onions, and carrots cut in chunks in a bowl with fresh ground Italian Seasoning and olive oil, then spread them in a foil lined baking pan and sprinkle with paprika; bake until tender...I make these often and they go with any meat...delicious)