Crispy Herb-Roasted Potatoes – a delicious recipe with nonstick cooking spray, baby red potatoes, olive oil, rosemary, salt, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Arrange oven racks in lower third and upper third of oven.
2
Preheat oven to 425u00b0F.
3
Coat 2 sheet pans with cooking spray or olive oil.
4
Cut potatoes in half. Combine in a large bowl with olive oil, rosemary, salt, and pepper; toss well. Arrange potatoes cut side down in a single layer on prepared sheet pans.
5
Place 1 sheet pan in upper third of oven and the other in lower third. Roast potatoes 15 minutes.
6
Swap positions of sheet pans in oven. 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 potatoes to a serving bowl. Tuck in fresh rosemary sprigs if you like.
364
kcal
Calories
11
g
Fat
59
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: nonstick cooking spray or olive oil, 3 pounds baby red potatoes, 3 tablespoons olive oil, 1 tablespoon rosemary leaves fresh, chopped, for potatoes, and more.
Yes, Crispy Herb-Roasted Potatoes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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