Recipe courtesy of Ina Garten

Rosemary Roasted Potatoes

Name: Rosemary Roasted Potatoes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 servings
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)

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Level: Easy
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 8 servings

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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)

Directions

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Watch how to make this recipe.

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