8 Servings 30 min Cook
6 Potato medium (2-1/4" to 3-1/4" dia) White Potatoes
1/3 Cup Olive Oil
4 Tsp Salt
2 Tsp Pepper
2 Tbsp Rosemary
Preheat oven to 425 degrees F
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.
)
Place the potatoes in a large bowl, add the olive oil, salt and pepper, and 1 tablespoon of the rosemar; toss well, working the salt mixture in between the slices.
Arrange the potatoes on a sheet pan cut side up
Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top.
