Roasting potatoes is one of my favourite ways to prepare them. Crispy on the edges but tender inside, they go perfectly with almost any meal. To keep them as healthy as possible, I always use parchment paper on my baking sheet. It cuts down on the amount of oil used and clean up is a breeze. Plus the crispiest (and tastiest) part of the roasted potato stays on the vegetable itself instead of sticking to the pan.

• Ingredients
• 1 pound baby potatoes
• 1 tablespoon olive oil
• 1 teaspoon seasoning salt
• Fresh pepper to taste
• 1 tablespoon fresh rosemary, chopped

Directions:

Preheat the oven to 400 degrees. Scrub potatoes but leave the skins in tact. Slice each potato in half and toss in a large bowl with olive oil, seasoning salt, pepper and rosemary. Line a large baking sheet with parchment paper and place the potatoes in a single layer making sure they are not touching each other. This will help them cook evenly and give you the edges you are looking for. Bake for 10 minutes. Using a spatula, flip the potatoes over and place back into the oven. Bake for another 10-15 minutes until crisp.