recipes barefoot contessa

Rosemary Roasted Potatoes (Serves 8)

Copyright 2010, Ina Garten, All Rights Reserved


Photo: Melanie Acevedo

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)

Preheat oven to 425 degrees.

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.