Roasted Rosemary Potatoes

2-3 tablespoons olive oil
8-inch sprig of rosemary, or more to taste
2/3 teaspoon salt
8-10 small red potatoes or other waxy potatoes

Heat oven to 425.
Pour enough oil into skillet to cover bottom.
Strip leaves from the rosemary and scatter them over the bottom of the pan. Sprinkle salt over rosemary.
Scrub the potatoes, cut them in half, and set them cut side down on the rosemary and salt..
Roast on the lowest oven rack until the potatoes are tender and the bottoms are crisp and well browned, about 30-40 minutes.

Best roasted in a cast-iron skillet.