Rosemary Roasted Potatoes


  • 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)

Cooking Instructions

Step 1: Preheat oven to 425 degrees F.

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 & golden, and crisp on top.

Step 5: Sprinkle with remaining rosemary and serve.

Enjoy this easy side dish from FoodNetwork!