To make simple roasted red potatoes, toss 3 pounds of halved, small new potatoes with 1/4 cup of olive oil and 1 teaspoon each of salt and freshly ground black pepper. Spread the potatoes out with the cut sides down on a cookie sheet. Place the cookie sheet in the oven with the rack adjusted to the lowest position, and roast for about 30 minutes at 400 degrees Fahrenheit or until tender and golden brown.
To make roasted red potatoes with rosemary, cut six to eight red potatoes into 1/2-inch pieces. Toss them with 1 tablespoon of olive oil or garlic-flavored olive oil, 1 tablespoon of minced fresh rosemary leaves, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Spread the potatoes out in a shallow roasting pan or on a large baking sheet. Roast for 25 to 30 minutes at 400 degrees Fahrenheit.
Alternatively, to make roasted red potatoes with garlic and rosemary, peel a strip across the middle of each of 1 1/2 pounds of small red potatoes. In a bowl, combine 1/4 cup of extra virgin olive oil, four to six crushed cloves of garlic and 1 tablespoon of fresh rosemary or 1 teaspoon of dried rosemary. Toss the potatoes in this mixture, and then place them in a shallow baking pan. Roast at 350 degrees Fahrenheit until tender.