Rosemary Roasted Potatoes



  1. Preheat oven to 210 degrees Celsius.
  2. Slice the bottom off each potato and cut crosswise at 3mm intervals, cutting to within 6mm of the bottom.
  3. Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 Tbsp of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
  4. Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top.
  5. Sprinkle with remaining rosemary and serve.

Recipe courtesy of Ina Garten.



  • 3 ½ kg potatoes
  • 1/3 C olive oil
  • 4 tsp kosher salt
  • 2 tsp freshly ground black pepper
  • 2 Tbsp finely chopped fresh rosemary, divided