Rosemary Roasted Potatoes

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.

3. 3

   (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)

4. 4

   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.

5. 5

   Arrange the potatoes on a sheet pan cut side up.

6. 6

   Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top

* Per serving · 4 servings · Values may vary.

No additional tips available.