"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1 1/2 lb. new potatoes halved 2 T. olive oil 2 springs fresh rosemary, leaves stripped and roughly chopped freshly ground pepper Kosher salt
Preheat oven to 350. Wash potatoes and transfer to a large bowl. Add oil, rosemary and pepper to taste. Toss to coat, then transfer to a rimmed baking sheet. Roast, turning once during cooking, for 50 min or until lightly browned and cooked through. As soon as potatoes come out of oven sprinkle with kosher salt.
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