Instructions: * Note: White Rose, Yukon Gold, Red Nordland, or Pontiac potatoes, diced into 1 1/2-inch cubes (6 cups).

Preheat oven to 400 degrees.

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 fat and sprinkle with salt and pepper.

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

This recipe serves 4.

Note: There are times when I roast a leg of lamb or a pork roast. I par-boil whole unpeeled baby new potatoes (creamers), drain them, and put them under the rack of the roasting pan to cook and brown in the meat drippings instead of the olive oil use in the above recipe.

Comments: To roast potatoes in olive oil, use a light olive oil. A very expensive green olive oil will be too strong and will give a bitter taste to the potatoes. Substitute corn oil if you wish.

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