rosemary roasted potatoes

Do you live in Texas? Are there plants growing around where you live? Chances are you have rosemary growing nearby. I think since it's very resilient and stays green despite droughts, many neighborhoods have rosemary planted all over the place. Our apartment complex certainly has about a dozen gigantic rosemary bushes that I smell all the way up to my walk to the pool. So I found this recipe in a new Tapas book I got and walked out my front door with a pair of scissors. 90 seconds to free and fresh rosemary.
rosemary roasted potatoes
INGREDIENTS
5 "old" potatoes {the white small ones, the size of new potatoes but not red skinned}
the leaves from 1 large sprig of rosemary, finely chopped {about 3 teaspoons}
5 tablespoons olive oil
1 small scallion, diced
2 cloves of garlic, diced
1 tablespoon fresh cracked black pepper
DIRECTIONS
Oven to 400. Cover roasting pan with foil. Spray with cooking spray. Skin potatoes, cut into bite sized pieces, and toss with all remaining ingredients in mixing bowl. Pour into roasting pan. Pour or spread with spatula any remaining liquid, onions, etc. from the bowl over the potatoes.

Bake for about 25 - 30 minutes. Stir in the middle but not necessary -- I like one really brown and crispy side rather than a couple lightly crisped sides. Remove from oven and make a pocket over the potatoes with the foil. Allow to sit about 4 minutes. Dump into serving bowl.

I've found that creating that foil pocket for roasted vegetables to cool in allows the moisture to gather and makes it easier to remove the veggies along with their crispy sides, rather than scraping them off the foil and sacrificing that crispy side while it sticks to the foil. But. To each his own.

Don't worry about the neighbors when you go boldly snip your rosemary. Some may realize and admire your genius...and bravery. And don't forget to wash it.