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.
