Friday, January 10, 2014

Roasted Rosemary Potatoes

Appetizing and Attractive - don't we want all foods to look like this? AND you can make early in the day  (just keep in a bowl of water so they don't turn brown). Thanks to Tara in Maple Grove, Minn. for serving such a lovely dish.

Tastes & Treasures has a recipe for Herbed Roasted Vegetables on page 24 from The Cottage Place in Flagstaff, AZ. Great to serve with these potatoes.

Roasted Rosemary Potatoes
3 pounds babyYukon Gold or mini-mixed baby 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 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.