Crispy Herb-Roasted Potatoes

Crispy Herb-Roasted Potatoes


in the manner of you make these potatoes you reach to enjoy the irresistible scent of spacious rosemary twice — while they roast in the oven and later once more at the table. Weve made them here in imitation of baby red potatoes, but you can also do a fascination of red and white for a festive look. Either way, theyll be creamy a propos the inside, crispy a propos 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 extra-virgin 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 the oven to 425u00b0F.
  3. Coat two large baking sheets with nonstick cooking spray or olive oil.
  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.
  5. Roast the potatoes on upper-third and lower-third racks of oven for 15 minutes.
  6. Swap the positions of the baking sheets and 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 the potatoes to a serving bowl. Serve with fresh rosemary sprigs for garnish if desired.

Nutritions of Crispy Herb-Roasted Potatoes

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


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