Rosemary Roasted Potatoes

• 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)
• Sprinkle with remaining rosemary and serve.

1. Preheat oven to 425 degrees F.
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. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
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. Arrange the potatoes on a sheet pan cut side up.
6. Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top

baby yukon gold potatoes, olive oil, kosher salt, freshly ground black pepper, fresh rosemary, rosemary

Taken from www.foodnetwork.com/recipes/ina-garten/rosemary-roasted-potatoes-recipe2.html (may not work)