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SIDE DISH RECIPE: Roasted Rosemary Potatoes

6-russet baking potatoes
4-sprigs fresh rosemary
Extra-virgin olive oil
1/2-tsp pepper
1/2-tsp salt

Place a large cast-iron or other heavy ovenproof skillet in a cold oven
Preheat oven to 450°F
Peel and cut potatoes into 2-inch chunks
Toss with 3-tbsp of oil, pepper and rosemary
Add to hot pan
Roast, occasionally turning, until browned and crisp (about 1-hr)
Using a slotted spoon, transfer to serving bowl and sprinkle with salt

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