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.
Satisfy your sweet tooth with this easy-to-make recipe for Crispy Herb-Roasted Potatoes.
1. Info for Crispy Herb-Roasted Potatoes
- Cook Time: 45 min
- Total Time: 45 min
- Servings: 10
- Calories: 132.97 kcal
2. Ingredients for Crispy Herb-Roasted Potatoes
- Nonstick cooking spray (or olive oil)
- 3 lb. baby red potatoes
- 3 Tbsp. olive oil
- 1 Tbsp. fresh rosemary leaves (chopped, for potatoes)
- 1 tsp. salt
- 1/2 tsp. black pepper
- Fresh rosemary sprigs (optional, for serving)
3. Directions:
3.1 Prep
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Arrange oven racks in lower-third and upper-third of oven.
3.2 Preheat
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Preheat the oven to 425°F.
3.3 Prep
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Coat two large baking sheets with nonstick cooking spray or olive oil.
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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.
3.4 Oven
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Roast the potatoes on upper-third and lower-third racks of oven for 15 minutes.
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Swap the positions of the baking sheets and continue roasting until potatoes are tender and well browned on cut sides, about 15 minutes.
3.5 Check
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Check to see that potatoes are done. Remove from oven or add time as needed.
3.6 Serve
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Transfer the potatoes to a serving bowl. Serve with fresh rosemary sprigs for garnish if desired.
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