• Baby Yukon gold potators
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • Finely chopped rosemary


  • STEP 1
    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.)
  • STEP 2
    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
  • STEP 3
    Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top

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