rosemary-roasted-potatoes-recipe2.json

{
    "directions": [
        "Preheat oven to 425 degrees F.",
        "Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)",
        "Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.",
        "Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top",
        ";",
        "Sprinkle with remaining rosemary and serve."
    ],
    "ingredients": [
        "3 pounds baby Yukon Gold potatoes",
        "1/3 cup olive oil",
        "4 teaspoons kosher salt",
        "2 teaspoons freshly ground black pepper",
        "2 tablespoons finely chopped fresh rosemary (divided)"
    ],
    "language": "en-US",
    "source": "www.foodnetwork.com",
    "tags": [
        "Easy Baking",
        "Easy Recipes",
        "Roasted Potato",
        "Roasted Vegetable",
        "Potato",
        "Roasting",
        "Vegetable"
    ],
    "title": "Rosemary Roasted Potatoes",
    "url": "http://www.foodnetwork.com/recipes/ina-garten/rosemary-roasted-potatoes-recipe2"
}