Fancy Roasted Potatoes


  • 3 lbs thin-skinned potatoes (ie, Yukon Gold)
  • 1/3 cup olive oil
  • 4 tsp salt
  • 2 tsp pepper


  1. Preheat the oven to 425&deg F.
  2. Slice the bottom off each potato and cut crosswise at 1/8 intervals. Don’t cut all the way through – leave about 1/4″ before the bottom. I usually place the potato in a large serving spoon and cut down to the edges of the spoon.
  3. Place the potatoes in a roasting pan, drizzle with the oil, salt and pepper and shake to coat thoroughly. Make sure the potatoes are cut side up before you put the pan in the oven.
  4. Bake for 30 minutes, until tender and crisp on top.
  5. Notes

    Adapted from Ina Garten’s Rosemary Roasted Potatoes.