Breakfast, dinner or just because they in the refrigerator! Rosemary Roasted “Accordion” Potatoes are delicious.
An Ina Garten favorite that we tweaked a bit! We have shared this recipe with so many guests already and it is always a hit!
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)
Preheat oven to 425 degrees F.
Slice the bottom off each potato (or cut a bigger potato in two) and
cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the
bottom. The best way of doing this is to stand the potato with the
sliced off surface on a piece of kitchen roll between two ¼” thick
cutting boards and then the boards will prevent the blade from cutting
right through the potato.
Use a slicing knife or other thin-bladed
knife for the downward cuts. If the blade is too thick (eg. a Chef’s
Knife) it can split the potato, which you do not want to happen.
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 with the 1/8
Bake the baby potatoes for 30 minutes or the bigger potatoes for 45 minutes, until they are tender and golden and crisp on top
Sprinkle with remaining rosemary and serve.