Crispy Rosemary Butter Roasted Potatoes.
Ingredients
- 3 pounds small Yukon gold potatoes
- 6 tablespoons salted butter, melted
- 1 tablespoon chopped fresh rosemary, plus 3 rosemary sprigs
- 4-6 cloves garlic, smashed
- kosher salt and black pepper
- flaky sea salt for serving
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Instructions
- 1. Preheat the oven to 450 degrees F.
- 2. Slice the potatoes into thin slices, leaving 1/8 of an inch at the bottom, be careful not to slice all the way through the potato. I find it helpful to position 2 spoons on either side of the potato to help prevent you from cutting through the potato (see above photo). Place in a large roasting pan, toss with butter, chopped rosemary, salt, and pepper. Add the garlic and rosemary sprigs. Arrange the potatoes cut side down in the roasting pan.
- 3. Transfer to the oven and roast for 20-25 minutes. Flip and spoon the butter over the potatoes, allowing it to drip down between the slices. Return to the oven and roast another 20-25 minutes, until the potatoes are golden and crisp. Serve warm, drizzled with the butter in the pan and sprinkled with the fried rosemary and sea salt. ENJOY!
Source
Original recipe: View Original