Small Red Potatoes (roughly 2-3 per person)
Rosemary (fresh or dried)
Pre-heat oven to 425 degrees
Rinse and pat potatoes dry. Slice potatoes about 1/2 inch thick.
Coat potatoes well with olive oil sprinkle with salt and rosemary.
Bake potatoes until golden brown and tender.
Serve warm and with sour cream if desired.