These Baby Yukon Gold potatoes look better than any other potato I’ve ever baked, thanks to a nifty trick culled from the Barefoot Contessa again. Ina Garten found this method of preparing the tubers while in London, and it adds a delicate flair to an otherwise simple and hearty side dish. It’s quite simple – you skim off the bottom of a potato so it stands solidly without rocking. Then you cut almost to the bottom in 1/8 inch slices, so that the potato stays intact, but sliced. Coat in olive oil and a mixture of rosemary, salt and pepper, working both oil and spices in between each slice. Bake at 425 for about half an hour. Pretty, easy, and perfect for a holiday dinner.
