2Tablespoonschopped fresh rosemary, or 2 teaspoons dried
Preheat the oven to 450°F. Then cut the red potatoes into 4 (about 1-inch pieces).
Combine the potatoes, olive oil, salt, garlic powder, pepper and rosemary in a large bowl. Toss until combined.
Spread evenly onto a baking sheet. Bake in preheated oven for 40 minutes, or until edges are crispy. Flip half way through.
Serve while warm. Store leftovers in a covered container up to 3 days.
Potatoes: You may also use Yukon gold potatoes. This recipe also taste great with sweet potatoes peeled and cut int 1/4" strips.Herbs: If you don't have fresh rosemary, you can use 2 teaspoons dried. Also, if you'd prefer other herbs parsley and thyme would be great additions. Cheese: If you'd like to add cheese, you can sprinkle some shredded or grated parmesan cheese the last few minutes of cooking.