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](https://www.yummly.com/dish/author/David-Bonom).
The ingredient of Crispy Herb-Roasted Potatoes
- nonstick cooking spray or olive oil
- 3 pounds baby red potatoes
- 3 tablespoons olive oil
- 1 tablespoon rosemary leaves fresh, chopped, for potatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- rosemary sprigs Fresh, optional, for serving
The instruction how to make Crispy Herb-Roasted Potatoes
- Arrange oven racks in lower third and upper third of oven.
- Preheat oven to 425u00b0F.
- Coat 2 sheet pans with cooking spray or olive oil.
- 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.
- Place 1 sheet pan in upper third of oven and the other in lower third. Roast potatoes 15 minutes.
- Swap positions of sheet pans in oven. Continue roasting until potatoes are tender and well browned on cut sides, about 15 minutes
- Check to see that potatoes are done. Remove from oven or add time as needed.
- Transfer potatoes to a serving bowl. Tuck in fresh rosemary sprigs if you like.
Nutritions of Crispy Herb-Roasted Potatoes
calories: NutritionInformationcarbohydrateContent: 130 calories
fatContent: 22 grams
fiberContent: 4 grams
proteinContent: 3 grams
saturatedFatContent: 3 grams
sodiumContent: 0.5 grams
sugarContent: 240 milligrams
: 1 grams
