Rosemary Roasted Potatoes

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
8 servings
Level:
Easy

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

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


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    This recipe is featured in:

    Holiday Entertaining