Makes 4 servings

McEvoy Ranch is the largest producer of extra virgin olive oil in the US. A tour and tasting at the ranch, on the border of Marin and Sonoma Counties, near Petaluma, California, makes for a really fun outing. Their gifts are worth giving, especially the Rosemary Olive Oil, Lemon Olive Oil and the tapenades with spreaders made of olive wood.

2 pounds Yukon creamer potatoes, about 16, or about 24 small potatoes
Water
2 tablespoons McEvoy Ranch Rosemary Olive Oil or EVOO
1 tablespoon fresh rosemary leaves
1 teaspoon unrefined sea salt
Freshly-ground pepper

1. Bring to boil 2 inches of water in a 3-quart pot. Add potatoes and return to boil until tender, 20 to 30 minutes.

2. Preheat oven to 400°.

3. Drain potatoes and mix with oil, rosemary, salt and pepper. Transfer potatoes to a parchment paper lined baking sheet.

4. Oven roast potatoes until golden, about 30 minutes, turning them once or twice.