Baby Potatoes with Rosemary



5 pounds assorted small potatoes (red, white, purple, golden), each cut in half or into quarters if large
1/4 cup olive oil
2 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon coarsely ground black pepper
Rosemary sprigs for garnish

1. Preheat oven to 425 degrees F. Place potatoes in large roasting pan (17" by 11 1/2"); toss with olive oil, chopped rosemary, salt, and pepper. Roast potatoes 30 to 40 minutes, turning occasionally with metal spatula, until golden and fork-tender. Garnish with rosemary sprigs.

Serves 10