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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: To make fan cuts, set equally thick wooden dowels or pencils on each side of each potato so you won't cut all the way through. Cut perpendicular to the dowels. Ingredients:
2 1/2 to 3 pounds red thin-skinned potatoes (2 in. wide), scrubbed |
3 tablespoons olive oil |
2 tablespoons chopped fresh rosemary leaves |
salt and pepper |
Directions:
1. Make cuts 1/8 inch apart across each potato, down to 1/4 inch from bottom (see notes).
2. In a bowl or 9- by 13-inch baking pan, coat potatoes with oil and rosemary; sprinkle with salt and pepper. Place potatoes, cuts up, in pan or on rack beside beef.
3. Bake in a 425° oven until potatoes are tender when pierced, 40 to 50 minutes.
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