Photography by James Tse
Food Styling by Ruth Gangbar
First published in Wish February 2005
American | Baking | Potatoes | Snacks | All categories...
food
Rosemary Roasted Yukon Gold Potatoes
Crispy and delicious
Ingredients (Serves 8)
| 12 | Yukon Gold potatoes, sliced into 1/2-inch rounds (peeling optional) |
| 1/2 | cup clarified butter |
| 4 | cloves garlic, sliced |
| 2 | tablespoons fresh rosemary leaves |
| 2 | teaspoons kosher salt |
Instructions
- Preheat the oven to 425 F. Place a baking sheet in oven to heat up.
- Place potatoes in a large pot with enough salted cold water to cover.
- Bring to a boil, lower the heat and simmer for 5 minutes.
- Drain potatoes and place back in the pot. Toss to roughen the edges and let dry for 2 minutes. Coat with the clarified butter.
- Spread potatoes out on the baking sheet.
- Bake for 35-40 minutes turning the potatoes halfway through cooking time.
- Sprinkle with the garlic, rosemary and salt, and cook for an additional 15 minutes.
Nutritional information
Nutrients per serving: 285 calories, 3.5 g protein, 13 g fat, 40 g carbohydrates, 2 g fibre. Excellent source vitamin B6.
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