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Broken Potatoes I found this recipt on the FoodTV website and adapted it slightly.
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Ingredients:
2 pounds
medium Yukon Gold potatoes, peeled
Olive oil
Salt and freshly ground black pepper
Two or three sprigs of fresh rosemary
Directions:
Preheat oven to 425°F.
Strip the rosemary leaves from the stems and then mince. Put in a small bowl and then add 2-3 tablespoons of olive oil. Heat in microwave for 10-15 seconds to warm the oil and get the rosemary flavor into the oil. Let sit while preparing the potatoes.
Cook the potatoes in salted boiling water for about 15 minutes, or until your knife slides easily through them. Drain and let cool for 5 minutes.
Drizzle a roasting tray with a tablespoon or two of olive oil and season with salt and pepper. Add the potatoes, pushing down on each to break them up slightly. Drizzle with the rosemary and oil over the potatoes.
Roast for 40 to 50 minutes at 425°F until crisp and golden.
Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Optional Directions:
The original recipe calls for the potatoes to be peeled, but
I think it is more interesting to leave the skins on for
more crunch. It also called for pounding the rosemary in a
pestle and mortar before adding the olive oil.