Crisp roast potatoes, caramelized at the edges, are a fine accompaniment to all roast meats. Cut Yukon Gold, red, or russet potatoes (or a combination) into irregular spears and toss in a bowl with vegetable oil, salt, pepper, and chopped rosemary. Spread in one layer on a rimmed baking sheet and roast at 400 degrees, turning often, for 40 minutes or until golden.