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Ingredients
- 2 Rosemary Sprigs
- 1 medium onion, peeled but left whole
- 8 ounces Yukon Gold potatoes, cut into 3/4 inch cubes
- 1 teaspoon chopped rosemary
- Olive oil for sauteing, about 1 tablespoon
Method
- Preheat oven to 350 degrees.
- In medium saucepan bring several cups of water to boil on high heat. Add salt, rosemary sprigs and onion. Cook for a few minutes, then add potatoes. Cook 10 minutes or until potatoes are just fork-tender. Drain and discard rosemary sprigs and onion. Pat potatoes dry.
- In a medium skillet, heat olive oil on medium-high heat. Add chopped rosemary and potatoes; saute 2 minutes, just to coat with olive oil. Transfer to roasting pan and bake 15 minutes. Toss potatoes and baked and additional 10 minutes until crispy and golden brown.
