1 1/2 pounds Ruby Crescent Fingerling Potatoes cut into wedges
4 tablespoons Butter
2 teaspoons Rosemary
Salt and Fresh Ground Black Pepper to your taste
Preheat oven to 450°F (230°C).
In a hot skillet, melt the butter. Stir in rosemary, salt and pepper.
Coat potatoes evenly with the melted butter.
Arrange the potatoes in a single layer on a baking pan.
Bake in a preheated oven until potatoes are golden brown, approximately 20 to 25 minutes.
Toss them occasionally to ensure that they brown on all sides.