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Roasted Baby Potatoes with Rosemary and Garlic

Roasted Baby Potatoes with Rosemary and Garlic

Roasted Baby Potatoes with Rosemary and Garlic is a simple, crispy, and aromatic side dish featuring tender baby potatoes infused with fresh rosemary and savory roasted garlic. Perfectly roasted to golden crispness on the outside and fluffy inside, this versatile and healthy dish pairs beautifully with a variety of main courses, providing comforting herbaceous flavors that enhance any meal.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Main Ingredients

  • 1.5 pounds baby potatoes (uniform size for even roasting)
  • 2 tablespoons fresh rosemary, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: zest of 1 lemon

Instructions

  1. Prep the Potatoes: Wash the baby potatoes thoroughly and pat them dry to ensure crispiness. If any potatoes are large, cut them into halves or quarters to ensure even cooking.
  2. Combine Ingredients: In a large bowl, toss the potatoes with olive oil, minced garlic, chopped fresh rosemary, salt, and pepper until evenly coated and flavored.
  3. Roast Until Golden: Spread the potatoes in a single layer on a baking sheet to allow for air circulation. Roast in a preheated oven at 425°F (220°C) for 25 to 35 minutes, turning halfway through, until potatoes are tender inside and golden brown and crispy on the outside.
  4. Final Touches: Remove the potatoes from the oven and, if desired, sprinkle with lemon zest or additional salt. Serve immediately for maximum crispiness and aroma.

Notes

  • Cut potatoes evenly to ensure uniform roasting and consistent texture.
  • Avoid overcrowding the baking sheet to allow proper air circulation and crispiness.
  • Use fresh rosemary for a brighter, more vibrant flavor compared to dried.
  • Roast at high heat (425°F) to lock in crunch and maintain fluffy interiors.
  • Turn potatoes halfway through roasting to brown evenly and prevent sogginess.
  • For a spicy version, add red pepper flakes before roasting.
  • Optional toppings: grated Parmesan cheese after roasting for a savory crust.
  • Store leftovers in an airtight container refrigerated up to 3 days; reheat in oven at 400°F for 10-15 minutes.
  • Freeze cooked potatoes by freezing in a single layer then transferring to a sealed bag for up to 2 months.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 180
  • Sugar: 2g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: roasted potatoes, baby potatoes, rosemary, garlic, side dish, crispy potatoes, easy recipe, healthy side, vegan option