later than you make these potatoes you reach to enjoy the irresistible scent of blithe rosemary twice while they roast in the oven and then once more at the table. Weve made them here with baby red potatoes, but you can also reach complete a fascination of red and white for a festive look. Either way, theyll be creamy roughly speaking the inside, crispy vis--vis the outside, and totally delicious. The recipe is a Yummly original created by [David Bonom](https://www.yummly.com/dish/author/David-Bonom).
The ingredient of Crispy Herb Roasted Potatoes
- nonstick cooking spray or olive oil
- 3 pounds baby red potatoes
- 3 tablespoons olive oil
- 1 tablespoon rosemary leaves fresh chopped for potatoes
- 1 teaspoon salt
- 1 2 teaspoon black pepper
- rosemary sprigs fresh optional for serving
The Instruction of crispy herb roasted potatoes
- arrange oven racks in lower third and upper third of oven
- preheat oven to 425u00b0f
- coat 2 sheet pans with cooking spray or olive oil
- 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
- place 1 sheet pan in upper third of oven and the other in lower third roast potatoes 15 minutes
- swap positions of sheet pans in oven 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 potatoes to a serving bowl tuck in fresh rosemary sprigs if you like
Nutritions of Crispy Herb Roasted Potatoes
@type: nutritioninformation@type: 130 calories
@type: 22 grams
@type: 4 grams
@type: 3 grams
@type: 3 grams
@type: 0 5 grams
@type: 240 milligrams
@type: 1 grams
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