Delicious crispy rosemary roasted potatoes. Made with Yukon gold potatoes, butter, our Olive Oil Sub Dressing, rosemary, garlic, plenty of flaky sea salt and black pepper. What’s the secret to the crispness and flavor? Thinly slicing the potatoes into a “Hasselback” and roasting them at high heat. The potatoes come out of the oven perfectly crisp, with just the hint of rosemary.
Ingredients:
- 2 pounds small Yukon gold potatoes
- 4 tablespoons salted butter, melted
- 3 tablespoons Beano’s Olive Oil Sub Dressing
- 1 tablespoon chopped fresh rosemary, plus 3 rosemary sprigs
- 4 cloves garlic, smashed
- kosher salt and black pepper
- flaky sea salt for serving
Directions:
1. Preheat the oven to 450 degrees F. 2. 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. Place on sheet pan, toss with butter, half the olive oil sub dressing, chopped rosemary, salt, and pepper. Add the garlic and rosemary sprigs. Arrange the potatoes cut side down in the roasting pan. 3. Transfer to the oven and roast for 20-25 minutes. Flip and spoon the butter over the potatoes, and drizzle the other half of the olive oil sub dressing, 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.
