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Crispy Herb-Roasted Potatoes
When you make these potatoes you get to enjoy the irresistible perfume of fresh rosemary twice — while they roast in the oven and then again at the table. We've made them here with baby red potatoes, but you can also do a combination of red and white for a festive look. Either way, they'll be creamy on the inside, crispy on the outside, and totally delicious. The recipe is a Yummly original created by David Bonom.
Crispy Herb-Roasted Potatoes
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OnlineCookIngredients
Instructions
- Step 1
Arrange oven racks in lower third and upper third of oven.
- Step 2
Preheat the oven to 425°F.
- Step 3
Coat two large baking sheets with nonstick cooking spray or olive oil.
- Step 4
Cut the potatoes in half. Transfer to a large mixing bowl and add the olive oil, rosemary, salt, and pepper. Toss well. Arrange the potatoes cut side down in a single layer on the prepared baking sheets.
- Step 5
Roast the potatoes on upper-third and lower-third racks of oven for 15 minutes.
- Step 6
Swap the positions of the baking sheets and continue roasting until potatoes are tender and well browned on cut sides, about 15 minutes.
- Step 7
Check to see that potatoes are done. Remove from oven or add time as needed.
- Step 8
Transfer the potatoes to a serving bowl. Serve with fresh rosemary sprigs for garnish if desired.
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Per serving
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