Quick question: Is there anything potatoes can’t do? Answer: Nope.

As a broke college student, potatoes should pretty much be your very best friend. They’re super cheap and pretty much fool-proof. Plus, there are so many ways to cook them, you could have a different type of potato dish every night for a week and not get bored.

Everyone’s heard of the usual suspects — mashed, baked, scalloped, soup. But today, I’m writing about the best kind of dish out there: rosemary potatoes.

Wipe your drool.

Here’s what you’ll need:

– 1 bag of small potatoes (I go for the gold ones)

– 1 package of fresh rosemary

– Olive oil

And here’s how you get to the crispy awesomeness:

1. Cut your potatoes into smaller pieces. I start by quartering them, then cutting those pieces in half if they’re still too chunky. This is really a preference thing, but the smaller the piece, the crispier it will be in the end.

2. Place the pieces in a large bowl and drizzle them with olive oil. Chop the rosemary and drop that into the bowl, as well. Mix the potatoes to be sure each piece is covered in olive oil and rosemary.

3. Place the pieces on a baking sheet and bake at 350 for about 10-15 minutes, or until the potatoes are crispy on the outside. They should still be soft at the center.

4. Try not to eat the entire pan.

Enjoy!