Wednesday, September 18, 2013

Rosemary Roasted Potatoes

These are a great if you are looking for something new to try with potatoes! The following recipe will make enough of the oil & spice mixture to cover a 3 lb. bag of potatoes.

What you will need is:
  • 3 lb. bag BABY YUKON GOLD POTATOES (3 lb. bag will yield about 8 servings, so adjust the number of potatoes by how many people you are actually serving)
  • 1/3 cup OLIVE OIL
  • 4 tsp SALT
  • 2 tsp PEPPER
  • 2 Tbs finely chopped ROSEMARY (if you don't like rosemary or don't have any on hand, try a different spice!)

Start preheating your oven to 425 degrees F. While the oven is preheating, cut the bottom off each potato to allow it to sit on the counter rather than roll around. Next, cut slices in the potato about 1/8 inches apart. Be careful not to cut all the way through the potato, but allow about 1/4 inch at the bottom to hold the potato together.

Tip: Place the potato in a shallow spoon to hold it in place, but also to make it easier to cut the slices without cutting all the way through the potato.

Once all of the potatoes have been sliced, mix the oil, salt, pepper, and 1 Tbs rosemary in a bowl and then toss the potatoes in with the oil and spices. Make sure to get a good coating of oil and spices over all of the potatoes and into the slits.

Next, place the potatoes on a cookie sheet cut side up. Bake the potatoes for about 30 minutes or until the potatoes are cooked through and the slices are crisp on top!

After taking the potatoes out of the oven sprinkle the remaining 1 Tbs of rosemary on top and serve!

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