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Recipe courtesy of Ina Garten
Rosemary Roasted Potatoes
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- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 8 servings
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- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 8 servings
Ingredients
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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