From: Lisa Barnes

Serves 6

I call these castle potatoes, because while traveling with my mom in England we had dinner in a castle that served these wonderful potatoes. I came home and was inspired to re-create the dinner and remind me of the trip.

Ingredients

2 pounds small organic white new or fingerling potatoes (about 24), scrubbed
¼ cup olive oil
1 tablespoon chopped fresh rosemary
½ teaspoon coarse sea salt

Directions

Preheat oven to 425°F. Line a 9 x 13-inch baking pan with foil. Cut potatoes in half and place in a plastic self-sealing bag. Pour olive oil over potatoes and move bag to coat potatoes. Transfer potatoes to prepared pan. Bruise rosemary with back of spoon or mortar and pestle to release oil. Sprinkle salt and rosemary over potatoes and stir to mix. Bake for 35 to 45 minutes, or until potatoes are brown on the outside and tender inside.