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.
Blogger Jennifer Perillo of In Jennie's Kitchen shares a favorite recipe. A great salad for a hot, sunny day--the dressing is mayo and dairy free, making it a perfect side dish for picnics. Serve it warm the day it’s made, or refrigerate overnight to let the flavors marinate, giving it bonus points for being an easy, make-ahead dish too.