Coat small or fingerling potatoes liberally in olive oil, salt, pepper and fresh rosemary leaves. Arrange the potatoes on a lightly oiled roasting pan, or a ceramic pan or cookie sheet with a lip. If you wish to roast the potatoes along with the Wellington beef, wait to place them on the pan with the beef until the beef has only about twenty minutes left. The beef will need to be removed before the potatoes are finished. After the beef has been removed so it can “rest,” leave the potatoes to continue roasting until until golden and slightly crusted on the outside, yet creamy soft when fork tested on the inside.
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