Tiny roast potatoes, the perfect snack

Last Saturday J and I went over to P&S´s for a giant cookie bakeoff. P&S plan to make a whole lot, decorate them, and give them out as Christmas gifts. Me, I just planned to eat a lot of cookies.
I usually cook on my own, with music for company, so hanging out in a kitchen full of people was really fun and quite an event. The cookies turned out great, but I´ll blog about them next post.
Because the first thing we made, to keep the pangs of hunger away, was a tray of roasted new potatoes.
This is going to be one of those cheeky non-recipes, because all we did was toss the potatoes in a couple of spoonfuls of olive oil, some crushed salt and a few sprigs of rosemary from the garden, and then blast them in a hot hot oven for twenty or thirty minutes. The beauty of this particular batch was that I´d bought them in Málaga central market, and they were amazing, tiny and delicate, with the thinnest skins.
I´ve never seen potatoes like that in Madrid, so next time I´ll just have to go with the basic recipe, and cut wedges, skin and all, of normal potatoes. It´ll still be very good, of course. The trick is not to fill the tray too much, and to shake them about a couple of times, so that different sides have the opportunity to brown and crisp up.