Rosemary Roasted Potatoes (Ina Garten) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
3 pounds baby yukon gold potatoes |
1/3 cup olive oil |
4 teaspoons kosher salt |
2 teaspoons freshly ground black pepper |
2 tablespoons finely chopped fresh rosemary (divided) |
sprinkle with remaining rosemary and serve. |
Directions:
1. Preheat oven to 425 degrees F.
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
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