Categories: Sides

Ingredients

• 4 tbsp. salted butter, at room temp
• 1/4 cup olive oil
• 1 1/2 tsp finely chopped fresh rosemary
• 1/2 tsp kosher salt, plus more to taste
• Black pepper, to taste
• 3 lbs. small red potatoes

Directions

1. Preheat the oven to 425. Mix the butter, olive oil, rosemary, salt and pepper in a large bowl.

2. Place a potato in the curved part of a wooden spoon. Make a series of deep cuts in the potato 1/8 inch apart, cutting almost all the way through. Repeat with the remaining potatoes.

3. Toss the potatoes with the butter mixture. Place cut-sides up on a rimmed baking sheet and bake until tender and crisp, 75-80 minutes. Gently shake the pan to coat the potatoes with the melted butter. Season with salt.

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