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CRISPY ROASTED POTATOES WITH ROSEMARY 
1 1/2 tbsp. olive oil
24 sm. round red potatoes, peeled (about 2 lbs.)
1 1/4 tsp. dried whole rosemary, crushed
1/4 tsp. salt
1/8 tsp. pepper

Heat oil in a 10" cast iron skillet over medium-high heat until hot. Add potatoes and cook for 8 minutes or until lightly browned, stirring frequently. Remove from heat. Add remaining ingredients; toss gently. Bake at 375 degrees for 1 hour and 15 minutes or until browned, stirring every 30 minutes. Yield: 8 servings (about 90 calories per 3 potatoes).
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