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Crispy Oven-Roasted Potatoes with Rosemary and Thyme

Who can resist hot, crispy potatoes seasoned with fresh herbs and salt? No matter how many you make, there won’t be enough.

Prep time: 5 min | Cook time: 30 min | Total time: 35 min | 3 Servings


1 package

Earthbound Farm Frozen Organic Roasted Red Potatoes

2 Tbsp

extra-virgin olive oil

½ tsp

kosher or sea salt

1 tsp

chopped fresh rosemary

1 tsp

chopped fresh thyme


Preheat oven to 450 degrees F. 

Pour the potatoes onto a small rimmed baking sheet. Add the oil, salt and herbs, and toss well to coat. Arrange the potatoes in a single layer.

Bake for 15 to 20 minutes, or until the undersides of the potatoes are lightly browned.  Stir and continue roasting, stirring occasionally, for 15 to 25 more minutes, or until they’re crisp and golden.

Fresh Variation: Substitute 2-1/2 cups red potatoes, cut into 3/4-inch cubes, for the frozen. The baking time remains the same.

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