Roasted Herbed Potatoes
By Paula Deen
JUMP TO RECIPE![Roasted Herbed potatoes](https://cdn.pauladeen.com/wp-content/uploads/2018/02/13105513/atstroastedherbedpotatoes.png)
Featured in:
At the Southern Table
Get your copy of At the Southern Table with Paula Deen here.
Difficulty: Easy
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 10 to 12
![video](https://customer-aaas24ghelfszw75.cloudflarestream.com/addbafde28869a681a5129cb059d0ddf/thumbnails/thumbnail.jpg?time=1s)
Ingredients
- 6 pounds baby Yukon gold potatoes
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh chives
- 2 tablespoons minced garlic
- 1 tablespoon Kosher salt
- 1/2 teaspoon ground black pepper
- Garnish: fresh rosemary
Directions
Preheat oven to 425°. Line 2 large rimmed baking sheets with foil.
Divide potatoes, oil, rosemary, chives, garlic, salt, and pepper between prepared pans; toss together until well combined. Spread in an even layer on pans.
Bake until potatoes are tender and lightly browned, about 30 minutes. Garnish with rosemary, if desired.