Crispy Oven Fried Rosemary Potatoes

This is from my culinary buddy, Uppy.  You'll remember Uppy provided me with an alternative omelet recipe in my OMG Omelet posting.  You can click here to see it.

This is a delicious accompaniment to virtually any meat dish and it is easy to prepare.  This recipe may be different from other oven fried potato recipes in that  more olive oil is used than to merely coat the potatoes.  Uppy likes a lot of olive oil so the potatoes are truly frying in the hot, 450-degree oven.  In his recipe to me, he didn't give me an exact quantity of olive oil, simply stating "can't have enough."  I deem one and a half cups to quantify this statement, but you can follow your taste.

Uppy likes the potatoes carved down to roundly "one-inch by one-centimeter."  Yes, that is mixing the metric and imperial systems of measurement, but that's the way Uppy gave it to me, so I am passing that along.  The avatar for this posting exhibits new potatoes sliced in half, and that works fine, too, but the smaller the potato pieces, the crispier they will get.

Ingredients

1 lb new potatoes
Italian Seasonings (like, Mrs. Dash, or you can use equal parts of dried oregano, basil, parsley, theme and garlic powder)
Lawrey's Seasoned Salt to taste
cracked black pepper to taste
3 tbsp dried crushed rosemary (or as Uppy said, "enough to where it will coat the potatoes sufficiently")
1-1/2 cups extra virgin olive oil

The recipe

Pre-heat the oven to 450 degrees.

Wash, rinse and cut the potatoes into one inch by one centimeter slices, or in half if you're confused.  In a mixing bowl, thoroughly coat the potatoes in olive oil.  Add the all the seasonings and toss well to evenly coat the potatoes.

Lay out the potatoes and all of the olive oil into a shallow baking dish just large enough to accommodate the potatoes.  Bake for 50 minutes until the potatoes are browned and slightly crispy.

Remove the potatoes from the oil with a slotted spoon and drain on paper towels before serving.