Crispy Herb-Roasted Potatoes

Crispy Herb-Roasted Potatoes


once as soon as you make these potatoes you attain realize to enjoy the irresistible fragrance toilet water of spacious rosemary twice — while they roast in the oven and then over at the table. Weve made them here as soon as baby red potatoes, but you can also pull off a raptness of red and white for a festive look. Either way, theyll be creamy in relation to the inside, crispy all but the outside, and totally delicious. The recipe is a Yummly original created by [David Bonom](

The ingredient of Crispy Herb-Roasted Potatoes

  1. nonstick cooking spray or olive oil
  2. 3 pounds baby red potatoes
  3. 3 tablespoons olive oil
  4. 1 tablespoon rosemary leaves fresh, chopped, for potatoes
  5. 1 teaspoon salt
  6. 1/2 teaspoon black pepper
  7. rosemary sprigs Fresh, optional, for serving

The instruction how to make Crispy Herb-Roasted Potatoes

  1. Arrange oven racks in lower third and upper third of oven.
  2. Preheat oven to 425u00b0F.
  3. Coat 2 sheet pans with cooking spray or olive oil.
  4. Cut potatoes in half. Combine in a large bowl with olive oil, rosemary, salt, and pepper; toss well. Arrange potatoes cut side down in a single layer on prepared sheet pans.
  5. Place 1 sheet pan in upper third of oven and the other in lower third. Roast potatoes 15 minutes.
  6. Swap positions of sheet pans in oven. Continue roasting until potatoes are tender and well browned on cut sides, about 15 minutes
  7. Check to see that potatoes are done. Remove from oven or add time as needed.
  8. Transfer potatoes to a serving bowl. Tuck in fresh rosemary sprigs if you like.

Nutritions of Crispy Herb-Roasted Potatoes

calories: NutritionInformation
carbohydrateContent: 130 calories
fatContent: 22 grams
fiberContent: 4 grams
proteinContent: 3 grams
saturatedFatContent: 3 grams
sodiumContent: 0.5 grams
sugarContent: 240 milligrams
: 1 grams

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