1 Video | Photo: Rosemary Roasted Potatoes Recipe
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)
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
- Sprinkle with remaining rosemary and serve.
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By beckygri_9554889
Northport, NY
on January 22, 2013
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Made these potatoes Christmas eve. They are so pretty and delicious. Easy too! I made them ahead and reheated when the filet of beef was resting. Totally company worthy. Thanks Ina!
By zinamanda27
phoenix, az
on January 13, 2013
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it is amazing, so easy and everyone should try it. it looks so alegant and they think you are a very special cheff to make this recipe for the party lol xoxo i love it :
By ljsheridanlaw
Beverly Hills, CA
on January 11, 2013
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I love Ina Garten. This recipe was fabulous and easy to make. I suggest using the spoon to slice the potatoes because it's easy to cut through unless you are just great with a knife. Enjoy and don't hesitate to try this easy recipe that yields impressive results.
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