This is the main content.
Crispy Herb-Roasted Potatoes
Recipes
Crispy Herb-Roasted Potatoes
6 servings
1 hour, 15 minutes total (Active 25 minutes)

Ingredients

  • 2 tablespoons canola oil
  • 2 lb gold (or russet) potatoes
  • ¼ cup unsalted butter
  • 1 tablespoon fresh rosemary
  • 1 teaspoon garlic powder
  • ½ teaspoon freshly cracked black pepper
  • 1 ½ teaspoons kosher salt, divided
  • 2 tablespoons fresh chives
  • 2 oz Deli Parmesan cheese (+ more, optional for serving)

Steps

    1. Preheat oven to 425°F. Coat baking sheet with oil. Cut potatoes into 2-inch chunks. Place potatoes in large, microwave-safe bowl, cover tightly, and microwave on HIGH 8–12 minutes until fork-tender; drain well.
    2. Melt butter; chop rosemary finely. Combine butter, rosemary, garlic powder, pepper, and 1 teaspoon salt in large bowl. Add potatoes and toss to coat, then spread in single layer on prepared baking sheet. Bake 25 minutes or until bottoms are browned, then flip potatoes carefully with metal spatula. Bake 20–25 more minutes until browned and crisp.
    3. Meanwhile, slice chives thinly. Grate cheese finely (about ½ cup).
    4. Stir potatoes to coat with baking sheet drippings. Add chives, cheese, and remaining ½ teaspoon salt; toss to coat well. Top with additional cheese, if using. Serve.

Microwaves vary; adjust time as needed.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 260, Total Fat 14g, Sat Fat 7g, Trans Fat 0g, Chol 25mg, Sodium 610mg, Total Carb 27g, Fiber 2g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 7g, Vitamin D 0%, Calc 10%, Iron 6%, Potassium 15%