I made this exactly as written, using part of the first bag of Yukon Gold potatoes I think I've ever bought. With the given time and temperature, the potatoes were only very slightly crispy on the outside, and a tiny bit underdone inside, so more time or temperature would be useful if (when) I make these again. Also, I thought there was maybe too much olive oil here, as a lot was left on the baking sheet I used. On the plus side, I don't know much about rosemary, and I thought a tablespoon of it might be too much, but in the end the amount was just right, and the simple taste of the potatoes with rosemary was great.
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