Rosemary Roasted Potatoes

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Looking for a new side to add to your weekly meal rotation? This recipe adds a twist to the traditional roasted potato. Seasoned just right, incredibly easy and absolutely delicious, you’ll want to make these potatoes every night!

This recipe is courtesy of Food Network.

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)

Instructions:

Heat 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, golden and crisp on top. Sprinkle with remaining rosemary and serve.

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