Rosemary Baby Reds

This is a side dish I threw together for dinner one night because I was REALLY in the mood for some good baby reds and rosemary. I didn't do any measuring, so I'm guesstimating at how much of each item I put in. If you want to adjust these measurements to your taste, go ahead!

6 baby red potatoes
2 sprigs rosemary
2 Tbsp extra-virgin olive oil
Kosher salt (to taste)

• Preheat oven to 350 degrees.
• Cut the baby reds into 1/2" pieces
• Pull the rosemary off the sprigs and mix with olive oil in a large bowl.
• Put potatoes and salt in bowl and toss. 
• Place in 8 x 8 or 9 x 13 pan and bake for approximately 15 minutes. Stir about half way through baking time. Edges should be starting to brown when they are done.