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Rosemary Roasted Potatoes

  • 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

  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. Arrange the potatoes on a sheet pan cut side up.
  4. Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top
  1. ;
  2. Sprinkle with remaining rosemary and serve.
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