This is a simple side dish for any day of the week. I made them to go with our Individual Beef Wellingtons last week. They remind me of the skillet fried potatoes my mom used to make, but much healthier.
2 large baking potatoes, scrubbed and dried well
2 T olive oil
1 stem rosemary, finely chopped
Preheat oven to 425 degrees. Line a baking sheet with foil. Cut potatoes into cubes, leaving skin on, and place on prepared baking sheet. Drizzle with olive oil and sprinkle kosher salt, black pepper, garlic powder, and rosemary over top. Toss well and spread out in a single layer. Bake for 20 minutes. Remove from oven and toss potatoes. Return to oven for an additional and 15-25 minutes, or until crispy and golden brown on the outside and fork tender on the inside. The larger the potatoes, the longer the cooking time. Sprinkle with more kosher salt while still warm. Enjoy!