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

1. Arrange oven racks in lower third and upper third of oven.
2. Preheat oven to 425u0b0F.
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.

nonstick cooking spray, baby red potatoes, olive oil, rosemary, salt, black pepper, rosemary

Taken from www.yummly.com/recipe/Crispy-Herb-Roasted-Potatoes-9083689 (may not work)