baby yukon gold or baby red potatoes (in one package from the grocery store)
extra virgin olive oil (EVOO)
Preheat oven to 425'
cut potatoes in half (really large ones, quarter)
place EVOO at bottom of baking sheet. We use stoneware, so it may cook slightly different on a normal baking sheet. but well worth the stoneware. Then place salt, pepper, and fresh rosemary (pull from stem, but don't cut) on bottom of sheet above the EVOO. Then place potatoes cut side down.
Place in oven for 30-45 minutes or so. When done, the cut side will be golden brown and a fork will easily fork into potato.
Serve with meat, chicken or whatever else you choose.
I really love rustic cooking and this is as rustic as you get. 5 ingredients, one baking sheet, simple, pure and delicious. Could you really ask for anything more? I personally prefer baby yukon gold potatoes, but either one is delicious. It is also very impressive with meat dishes if you put the potatoes at the bottom then the meat at the top. Plus if you really want to be easy you could put roughly chopped carrots with the potatoes for a colorful variation.