Rosemary Roasted Potatoes

1 lb fingerling potatoes (12-14 potatoes)

2 tsp extra-virgin olive oil

1/4 tsp coarse-ground pepper

1 tsp chopped fresh rosemary sprigs or 1/2 tsp dried rosemary

- Preheat oven to 400 degrees. Bring large pot of salted water to boiling. Add potatoes and cook 5 minutes. Drain well.

- Spread potatoes in shallow roasting pan. Drizzle with olive oil. Season with salt to taste, pepper and rosemary, tossing gently. Roast 20-30 minutes or until potatoes are fork-tender.