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Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episode: Barefoot In London

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Rosemary Roasted Potatoes (01:15)

Total:: 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)

Directions

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

;

Sprinkle with remaining rosemary and serve.

My Private Notes

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)