Filed Under: boil, north-american, Side, side-dish, spicesherbs, Under 20 Mins

Rosemary Roasted Yukon Gold Potatoes

Crispy and delicious

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April 8th, 2012

Photography by James Tse Food Styling by Ruth Gangbar

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Servings
8
Prep Time
25 minutes
Cook Time
60 minutes
Ingredients
  • 12 Yukon Gold potatoes, sliced into 1/2-inch rounds (peeling optional)
  • 1/2 Cups clarified butter
  • 4 cloves garlic, sliced
  • 2 tablespoons fresh rosemary leaves
  • 2 teaspoons kosher salt
    • Directions
  • 1.

    Preheat the oven to 425 F. Place a baking sheet in oven to heat up.

  • 2.

    Place potatoes in a large pot with enough salted cold water to cover.

  • 3.

    Bring to a boil, lower the heat and simmer for 5 minutes.

  • 4.

    Drain potatoes and place back in the pot. Toss to roughen the edges and let dry for 2 minutes. Coat with the clarified butter.

  • 5.

    Spread potatoes out on the baking sheet.

  • 6.

    Bake for 35-40 minutes turning the potatoes halfway through cooking time.

  • 7.

    Sprinkle with the garlic, rosemary and salt, and cook for an additional 15 minutes.

    • Nutrients Per Serving
    Nutrients per serving: 285 calories, 3.5 g protein, 13 g fat, 40 g carbohydrates, 2 g fibre. Excellent source vitamin B6.
    Rosemary Roasted Yukon Gold Potatoes
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