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lb(s) baby Yukon Gold potatoes
cup olive oil
tsp kosher salt
tsp freshly ground black pepper
tbsp fresh rosemary, finely chopped (divided)
Preheat oven to 425ºF.
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.)
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.
Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top.
Sprinkle with remaining rosemary and serve.