Roast Tiny Potatoes

Ingredients:

1-2 lbs tiny potatoes. Creamers, fingerlings, or spudlings all work here.

Rosemary sprigs, preferably freshly cut from the bush in your front or back yard, or the hedge along your driveway. If you do not have a rosemary plant, I cannot help you and you will have to go buy some.

Olive oil

Salt

Pepper

Instructions:

Fill a pot with water. The biggest pot you have. Nope, bigger than that.

Add salt. No, I said Add Salt. I promise, you can add more salt.

Ok, that may be enough salt.

Put the Biggest Pot filled with The Saltiest Water in a burner on HOTTEST FIRE. Bring to a boil. Hard, rolling boil, loads and loads of bubbles.

While you are boiling the water, scrub up your tiny potatoes.

Ok, so you have Boiling Ocean in a Large Pot, clean potatoes and clean rosemary. You did wash the rosemary, right?

Now dump the potatoes in the water. Carefully, the water is Very Hot.

Put the lid back on the pot. Cook for 10-15 minutes.

While the potatoes are getting delicious on the inside, take a roasting pan. Put the rosemary in it.

When the time is up, drain the potatoes. Put them in the pan. You will start to smell delicious rosemary fumes. This is not an accident.

Lubricate the potatoes liberally with olive oil. Shower them in salt.

Nope, more salt. Ok, enough salt. Take your pepper grinder (I assume you have one, because you are not a heathen) and grind black pepper all over the potatoes at the finest setting.

Shake the pan so that all the potatoes are coated in oil, salt and pepper. This also helps distribute the rosemary.

Now put the pan in a 400 degree oven. Roast until the potatoes are brown and crispy.

You can either serve right away to a grateful table, or...

These potatoes reheat marvelously well, either in a low oven or on a hot plate. This means you can serve them tomorrow if you want, or even later in the week.