Rosemary Butter Roasted Potatoes
Made simply with Yukon gold potatoes, butter, rosemary, garlic, plenty of flaky sea salt and black pepper. Each bite is perfect and so delicious!
Servings 8
Ingredients
- 1½ kilos 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
Instructions
- Preheat the oven to 200 degrees C.
- 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.
- 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.
- 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!