Baked in 400 degrees F*
Cut potatoes in half or quarters, place in a large bowl.
Add Olive Oils, salt, rosemary and toss until potatoes are well coated. Place potatoes on a foil covered baking sheet and spread so potatoes can roast evenly.
Bake for an hour or until browned and crisp, flip with spatula in-between cooking so that they brown evenly.
Remove potatoes from the oven and season with salt to taste.
Serve with Roasted Portobello Mushrooms & Roasted Shallot Vinaigrette.
* Can be done on a grill.