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)
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.