- Agoston Haraszthy born (1812)
Roasted Yukon Gold Potatoes with Fresh Rosemary
- 5 Tablespoons extra-virgin olive oil
- 4 medium Yukon Gold potatoes, sliced into 8 equal-sized wedges
- Finely ground sea salt and freshly ground black pepper, to taste
These roasted Yukon Gold potatoes are the perfect side to just about any dish. By frying them in a cast-iron skillet before putting them in the oven, they get a nice, crisp crust that is paired perfectly with the rosemary.
Preheat the oven to 350 degrees.
Add the extra-virgin olive oil to a heavy-bottom, cast-iron 16-inch pan and place onto a medium flame. Allow the oil to heat for 30 seconds. Add the potatoes to the pan, ensuring that each wedge lays flat onto the cast-iron skillet. Allow the potatoes to brown evenly on all sides. Season to taste with salt and black pepper.
Place the pan into the oven for 10 minutes. Remove the pan from the oven, sprinkle with fresh rosemary leaves, and return the pan to the oven for an additional 10 minutes, or until the potatoes are cooked through. To test if they are done, place a small paring knife into the potato wedge. If the knife is easily removed, the potato is cooked and ready to be served. Transfer the potatoes onto an appropriate serving vessel and serve at once.