Sheet Pan Potatoes

[{"selector":"#anim-65ecac73-bfbc-4e6d-b867-20336aa0c4e9 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(7.812499744007886%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-969a679a-3513-4a61-84ef-14e1e8c5ef99","keyframes":{"opacity":[1,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-aec84ee8-a6b6-4482-8fb2-ca001343c3fc","keyframes":{"transform":["scale(3)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] about the recipe Crispy on the outside, tender on the inside—these Sheet Pan Potatoes are the ultimate easy side dish! Roasted to golden perfection, they're infused with the rich flavors of balsamic vinegar and fresh rosemary, giving them an irresistible balance of savory and tangy goodness Get the Recipe

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Slice the potatoes. – Preheat the oven to 475°F. Line a sheet pan with aluminum foil.

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– Place the potatoes in a large bowl. – Add the avocado oil, vinegar, rosemary, salt, and pepper.

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Toss to coat.

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Arrange in a single layer on the prepared baking sheet.

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– Cook for 15 minutes. Stir and cook another 15 to 20 minutes,.

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Serve warm with fresh herbs and flakey salt.

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