Fragrant rosemary adds a homey, seasonal touch to these roasted potatoes.
2 pounds French fingerling potatoes
1 tablespoon chopped fresh rosemary
2 tablespoons olive oil
3 shallots, thinly sliced
Sea salt and fresh ground pepper, to taste
1. Preheat oven to 425°.
2. Combine all ingredients in a large bowl, tossing to coat. Arrange potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake for 25 minutes or until potatoes are tender, turning after 15 minutes.