3 tbsp. butter
1 lb. red skinned potatoes
1 tbsp. chopped fresh rosemary or 1 tsp. dried crushed
1/2 tsp. salt
1/4 tsp. pepper

Melt butter in 13x9 pan in 425 degree oven. Wash potatoes; do not peel. Cut in 3/4 inch cubes. Combine rosemary, salt, pepper and potatoes with butter in pan. Toss to coat. Bake 25-35 minutes or until crusty brown.