Olive oil : My favorite is extra virgin olive oil but you also can use melted coconut oil or butter, vegetable or canola oil. Fresh rosemary: You can leave the stems on and roughly chop the sprig ...

Preheat the oven to 450 degrees Fahrenheit. Wash the potatoes, then dice them into 1/2 to 3/4 inch cubes. Finely chop the rosemary. Thinly slice the half lemon. In a large bowl, stir together ...

Stir together oil, rosemary and garlic in a small bowl. Place potatoes in a large bowl and toss with 1 tablespoon of the oil mixture and ½ teaspoon each salt and pepper.

Salt and pepper the potatoes and return to oven for an additional 10 to 15 minutes, until golden browned. Drizzle with rosemary olive oil and serve immediately.

Preheat the oven to 425 degrees. Toss the potatoes with the light olive oil and spread on a baking sheet, leaving enough space between them so they can become crisp.

olive oil kosher salt pepper fresh rosemary leaves In a baking pan, lightly rub the potatoes with olive oil and season them with salt and pepper. Roast at 400 degrees for 10 minutes.

Salt and pepper the potatoes and return to oven for an additional 10 to 15 minutes, until golden browned. Drizzle with rosemary olive oil and serve immediately.