Rosemary potatoes

I never really thought too much about potatoes, but last year I planted some anyways, dug them this past fall, and realized that they are very nice to have around. They keep forever. This is one of my favorite things to do with them, and it's super easy.

Rosemary potatoes

1 pound unpeeled small potatoes (1- to 1 1/2-inch-diameter)
1 tablespoon olive oil
1 teaspoon coarse kosher
4 large rosemary sprigs

Preheat the oven to 450°F.
Toss baby red potatoes with olive oil and kosher salt on large rimmed baking sheet. Place rosemary sprigs alongside the potatoes. Roast until the potatoes are tender and beginning to brown in spots, about 45 minutes.