Roasted Rosemary Baby Yukon Potatoes

By Paul Briand

This is a side dish that has a great ROI -- return on investment. With the investment of little time, the return is huge in terms of flavor.

Ingredients

28 ounces small Yukon potatoes

1 tablespoon cornstarch

1 tablespoon chopped fresh rosemary

or

2 teaspoons dried rosemary

1 teaspoon garlic powder

1/8 teaspoon pepper

2 tablespoons olive oil

Directions

1. Preheat oven to 450 degrees;

2. Rinse and quarter the potatoes;

3. In a large zipper-bag, add the potatoes along with the cornstarch, rosemary, garlic powder and pepper;

4. Shake well to coat;

5. Transfer potatoes to large baking dish and spread them into a single layer;

6. Drizzle olive oil over the potatoes;

7. Bake for 30 minutes, giving the potatoes a turn at the halfway point.