One of my favorite chefs on the Food Network is Tyler Florence. Not only is he easy to learn from, but everything he makes is always so rich and delicious. He's one of the few chefs that I can honestly say, every one of his recipes has come out great!
We actually had these potatoes last night as a side to some steak I made, and the ease of this dish was not evident in it's creamy and crispy texture. With only 4 ingredients in the entire dish, these potatoes cook up with little effort, and they lightly crisp up on the outside and leave a smooth, creamy potato on the inside leaving you wanting more. My husband and Jace both loved these potatoes which means I will definitely be making these again! =)
Crispy Roasted Rosemary Potatoes
Ingredients
4 medium yukon gold potatoes
2 large sprigs of fresh rosemary
extra virgin olive oil
salt & pepper
Directions
Wash and scrub the outside of your potatoes well, and then slice each one in half.
Place potatoes on a baking sheet and drizzle liberally with olive oil. Remove rosemary from stems, tear and sprinkle evenly over potatoes. Season generously with salt and pepper and then toss with hands to evenly coat. Lay each potato face down and place in a preheated 400 degree oven. Cook for 20 minutes. Remove from oven, turn potatoes over (so they're face up) coat again with olive oil, dust lightly with salt and return to oven for another 25-30 minutes or until tender. When done, the potato's skin should be golden and crispy, and the inside should be tender. Serve beside your favorite dish and enjoy!
Serves 2-3 as a side
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