4-6 Servings

Preheat oven to 350°

4 large red potatoes, cut into 1½-inch pieces

⅓ cup extra-virgin olive oil

1 tablespoon chopped fresh rosemary

Salt and pepper to taste

Combine all ingredients in a large bowl. Toss to coat all surfaces.

Roast in a shallow oven pan or rimmed cookie sheet until potatoes are done; about 25-30 minutes. Turn once during cooking.

From Estelle (Bubbie) Raider

Interpreted by Ann Anderson