Rosemary Roasted Potatoes - Ina Garten

By ranmcm

Recipe courtesy of Ina Garten. Everyone loves these potatoes!

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)

Details

Servings 8
Preparation time 15mins
Cooking time 45mins
Adapted from foodnetwork.com

Preparation

Step 1

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.
4. Arrange the potatoes on a sheet pan cut side up.
5. Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top.
5. Sprinkle with remaining rosemary and serve.