Rosemary Roasted Potatoes (fancy)

By karen1

2010, Ina Garten, All Rights Reserved

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.

Preparation

Step 1

Preheat oven to 425 degrees F.

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