- 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)
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!