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ROSEMARY ROASTED POTATOESRO

Rosemary Roasted Potatoes
2010, Ina Garten, All Rights Reserved

Prep Time:15 minInactive Prep Time: — Cook Time:30 min
Level:
Easy
Serves:
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)
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.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_514382_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

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