small potatoes
virgin olive oil
fresh rosemary (optional)

Try to get potatoes of a smallish nature. Boil or steam whole potatoes until almost fork-tender, then drain - may be done an hour in advance. You want finished pieces about the size of a golf ball, so if larger, cut to approximate size. Lightly film a heavy baking dish with good quality extra virgin olive oil. Toss in the potatoes. Salt them and you can add chopped herb like fresh rosemary, if you wish. Roast in 400°F oven for about 20 minutes or until they begin to brown.

One-pound will feed 3 to 4 people.