Rosemary and potatoes get along perfectly. I used to have rosemary roasted potatoes at a brunch restaurant I frequented and I will confess to ordering the main dish mainly as an excuse to have this delicious side.
up to 3 T fresh rosemary, chopped
1 lb baby potatoes, red or white
2 T olive oil
salt to taste, I use about 1/4 t
Preheat oven to 350F.
Wash baby potatoes thoroughly and cut small potatoes in half, larger ones in quarters, so that all potatoes are approximately equal.
Toss with olive oil to coat, then salt and rosemary.
Spread potatoes in a single layer on a baking sheet.
Roast 35-40 minutes, stirring once halfway.