2 lb. white potatoes (about 6 c. diced into 1/2" pieces)
1/3 cup olive oil
1 tbsp. crushed rosemary needles
Salt & freshly ground black pepper, to taste

Preheat oven to 400°F.

In a saucepan, cover the potatoes with cold salted water and bring to a boil. Turn off the heat and drain the potatoes.

In a roasting pan, or large black iron skillet, heat the olive oil with the rosemary. Stir the potatoes into the hot oil and sprinkle with salt and pepper.

Place in the oven for 45 minutes or until golden brown, stirring once in a while.

Serve immediately.

Makes 4 servings. Preparation time 15 minutes, cooking time 1 hour.