Roasted potatoes with rosemary

I have always loved potatoes and used to mainly go for Yukon gold. But recently I have a new favorite - German butter potatoes. They are creamy, slightly sweet and great for baking. The roasted potatoes in this dish are crispy on the outside but creamy and soft on the inside. And they are oh so yummy, my husband raved about the dish through out dinner :)

Ingredients:
Potatoes
Rosemary, dried or fresh, finely chopped
Salt and pepper for seasoning

Steps:

1. Preheat oven to 400 F
2. Cut potatoes in half unless they are very large. The pieces should be no less than 2 to 2.5 inches in parameter. Coat the potatoes with oil and rosemary.
3. Cover a baking pan with a large piece of aluminum foil. Put the potatoes flat side down to get a golden crust and to prevent them from drying.
4. Use a salt grinder to sprinkle salt evenly over the potatoes.
5. Bake for 30 to 35 minutes. 

Nutritional info:
Potato is high in Vitamin C, Vitamin B6 and Potassium.