Name: Crispy Herb-Roasted Potatoes
Cook time: 45 min
Total time: 45 min
Yield: 10 Servings
Cuisine: Other
Ingredients: nonstick cooking spray (or olive oil); 3 pounds baby red potatoes; 3 tablespoons extra-virgin olive oil; 1 tbsp rosemary leaves; 1 tsp salt; 0.5 tsp black pepper; sprig rosemary sprigs

From the Cook

From Tom Bradley

1/2

Crispy Herb-Roasted Potatoes

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Ingredients

Warning0 allergens identified

Crispy Herb-Roasted Potatoes

nonstick cooking spray (or olive oil)

3 pounds baby red potatoes

3 tablespoons extra-virgin olive oil

1 tbsp rosemary leaves(fresh, chopped, for potatoes)

1 tsp salt

½ tsp black pepper

sprig rosemary sprigs(fresh, optional, for serving)

Instructions

Arrange oven racks in lower third and upper third of oven.

Preheat the oven to 425°F.

Coat two large baking sheets with nonstick cooking spray or olive oil.

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.

Roast the potatoes on upper-third and lower-third racks of oven for 15 minutes.

Swap the positions of the baking sheets and 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 the potatoes to a serving bowl. Serve with fresh rosemary sprigs for garnish if desired.

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