lb small red potatoes, cut into fourths (3/4-inch chunks)
tablespoons vegetable or olive oil
teaspoon dried rosemary leaves, crushed
Heat oven to 425°F. In ungreased 15x10x1-inch pan, mix all ingredients; spread evenly in pan.
Roast uncovered 25 to 35 minutes, stirring occasionally, until potatoes are tender and browned.