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.

Author: OnlineCook

Meal Type: Milk Free

Cuisine: Other

Difficulty: EASY

Prep. Time:

Cook Time: 45 minutes

Total Time: 45 minutes

Servings: 10 Servings

Calories: 98 kcal per serving

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
½ tsp - black pepper
sprig - rosemary sprigs

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.

Nutrition