roasted rosemary red skin potatoes

Prep time: 55 minutes
Servings: 4

Ingredients:
2 lbs. baby red skin potatoes
2 tbsp. extra virgin olive oil
½ tsp. sea salt
1 tsp. dried parsley
1 tsp. dried rosemary
½ tsp. pepper
Fresh parsley sprigs for garnish

Preheat oven to 350°. Scrub potatoes and poke each potato with a fork. In a bowl, mix olive oil, salt, parsley, rosemary, and pepper. Add the potatoes and coat them with the mixture. Pour the potatoes into a baking dish, and bake for 45 minutes. Remove the potatoes, turn them over, and bake for another 5 minutes. Plate and garnish with fresh sprigs of parsley.