Rosemary Roasted Potatoes
- prep time15 min
- total time 45 min
- serves 8
2010 Ina Garten, All Rights Reserved.
3 lb(s) baby Yukon Gold potatoes
⅓ cup olive oil
4 tsp kosher salt
2 tsp freshly ground black pepper
2 Tbsp fresh rosemary, finely chopped (divided)
1. Preheat oven to 425ºF.
2. Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
3. Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
4. Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top.
5. Sprinkle with remaining rosemary and serve.