Baked New Potatoes with Sea Salt and Rosemary

Recipe

2 pounds 3-ounce Yukon gold or other small potatoes
1 tablespoon olive oil
1 tablespoon sea salt
1/2 teaspoon freshly ground black pepper
2 sprigs of rosemary, leaves picked and bashed
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Boil a pot of water.
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Preheat the oven to 425 F.

Wash potatoes and parboil until almost tender.

When done, drain them, drizzle with olive oil and roll in sea salt, freshly ground black pepper, and rosemary.
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Put the potatoes in a roasting tray
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and cook in the oven for 25 minutes until golden, or wrap them in aluminum foil and throw them on the grill for the same amount of time.

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