Prep Time
15 min
Cook Time
30 min
Yields
8 servings
2010 Ina Garten, All Rights Reserved.
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ingredients
3
lb(s) baby Yukon Gold potatoes
⅓
cup olive oil
4
tsp kosher salt
2
tsp freshly ground black pepper
2
tbsp fresh rosemary, finely chopped (divided)
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directions
Step 1
Preheat oven to 425ºF.
Step 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.)
Step 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.
Step 4
Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top.
Step 5
Sprinkle with remaining rosemary and serve.