These Roasted Baby Potatoes with Rosemary and Garlic are crisp on the outside, tender on the inside, and bursting with flavor. I love how the fresh rosemary and garlic infuse the potatoes with a savory aroma, making them an irresistible side for any meal.
Why You’ll Love This Recipe
I love this recipe because it’s simple, reliable, and always crowd-pleasing. The potatoes roast beautifully with minimal prep, and the combination of garlic and rosemary adds an earthy, comforting touch. It’s a perfect go-to side for both casual dinners and special occasions.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Baby potatoes, halved
- Olive oil
- Garlic, minced
- Fresh rosemary, finely chopped
- Salt and pepper
- Optional: lemon zest or grated Parmesan for garnish
directions
- I preheat the oven to 425°F and line a baking sheet with parchment paper.
- I toss the halved baby potatoes with olive oil, garlic, rosemary, salt, and pepper until evenly coated.
- I spread the potatoes cut side down on the baking sheet in a single layer.
- I roast for 25–30 minutes, flipping once halfway through, until they’re golden brown and crispy.
- I garnish with lemon zest, Parmesan, or more fresh rosemary before serving if desired.
Servings and timing
This recipe serves 4 and takes about 40 minutes total.
Variations
Sometimes I use thyme or oregano instead of rosemary for a different flavor. I’ve also added crushed red pepper for a little heat or drizzled with balsamic glaze just before serving for a sweet-savory finish.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer at 375°F for 5–7 minutes until warmed through and crispy again.
FAQs
Do I need to peel the baby potatoes?
No, I leave the skins on—they get nice and crispy and add texture.
Can I make these ahead of time?
I roast them just before serving, but I prep the potatoes and seasonings earlier to save time.
What kind of potatoes work best?
Baby Yukon Gold or red potatoes are my favorite, but fingerlings also work well.
Can I add other vegetables?
Yes, I sometimes toss in carrots, parsnips, or onions for a mixed roast.
How do I keep them crispy?
I make sure not to overcrowd the baking sheet and roast at high heat. Spreading them cut side down helps too.
Conclusion
These Roasted Baby Potatoes with Rosemary and Garlic are the kind of side dish I can serve with anything—from roast chicken to grilled steaks or even just a simple salad. They’re easy, flavorful, and always a comforting addition to the table.
Print
Roasted Baby Potatoes with Rosemary and Garlic
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Mediterranean-Inspired
- Diet: Vegan
Description
These Roasted Baby Potatoes with Rosemary and Garlic are golden, crispy, and packed with savory flavor. Fresh rosemary, garlic, and olive oil coat tender baby potatoes for a simple, crowd-pleasing side dish. Perfect for weeknight meals or elegant holiday spreads.
Ingredients
- 1½ lbs baby potatoes, halved
- 2–3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- Salt and pepper, to taste
- Optional garnish: lemon zest, grated Parmesan, or extra rosemary
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, toss halved potatoes with olive oil, garlic, rosemary, salt, and pepper.
- Spread potatoes cut side down in a single layer on the baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy.
- Garnish with lemon zest, Parmesan, or fresh rosemary before serving, if desired.
Notes
- Baby Yukon Gold or red potatoes work best.
- Don’t overcrowd the pan—this helps them crisp up nicely.
- For a flavor twist, try thyme or oregano instead of rosemary.
- Add a drizzle of balsamic glaze or sprinkle of crushed red pepper for extra depth.
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