Slip the potatoes into the oven the same time as the meat.
|3||pounds small Yukon gold potatoes, quartered|
|2||tablespoons olive oil, or to taste|
|1||tablespoon chopped fresh rosemary|
|Salt and pepper, to taste|
1. Set the oven at 450 degrees.
2. In a large bowl, toss the potatoes with enough olive oil to coat them lightly. Add rosemary, salt, and pepper. Transfer to a rimmed baking sheet.
3. Roast the potatoes for 40 to 45 minutes, turning them occasionally, or until they are crusty on the outside and tender when pierced with a skewer. - Julie Riven