Rosemary baby potatoes are an easy side dish that goes with almost anything!
Baby potatoes (also called “new” potatoes) are harvested before they get too starchy so they have a sweet, delicate flavor.
A Fave Easy Side
- Potatoes are a favorite comfort food and this recipe is mild enough to be served with breakfast next to an omelet or alongside a hearty ribeye steak.
- They’re quick to prep and if they’re really small you don’t have to cut them.
- The texture is a bit more fluffy than oven-roasted potatoes made with Russets or baking potatoes.
Ingredients and Variations
POTATOES: Baby Potatoes (aka New Potatoes) can be the size of a walnut or as long as a finger (fingerling potatoes). Starchy, large potatoes like russets are best for mashing, but ‘baby reds’ are ideal for baking or roasting!
SEASONINGS: Olive oil coats the potatoes and helps them crisp and give the seasonings something to cling to.
Rosemary can be fresh or dried. I do choose garlic powder for this recipe as fresh garlic can burn at a high temperature.
How to Make Rosemary Baby Potatoes
- Prepare potatoes and toss them with oil and herbs.
- Roast potatoes until they are tender and crisp.
VARIATION: For extra crispy rosemary baby potatoes, once they are done cooking, sprinkle the potatoes with shredded parmesan cheese and place them under the broiler for about 3 to 5 minutes.
Tips for Perfect Potatoes
- Choose potatoes that are the same size or cut them to size so they all cook evenly. If some are larger, cut them in half.
- Ensure they’re not overcrowded so they crisp nicely.
- Rosemary Potato Wedges – air-fried
- How to Make Baked Potatoes
- Easy Hasselback Potatoes – so easy & elegant
- Loaded Baked Potatoes
- Garlic Dill New Potatoes – only 4 ingredients
- Fondant Potatoes – oven-baked
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Rosemary Baby Potatoes
- 1 ½ pounds baby potatoes
- 1 tablespoon olive oil
- ½ teaspoon kosher salt or to taste
- ½ teaspoon garlic powder
- ½ teaspoon dried rosemary slightly crushed
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika optional
- Preheat oven to 425°F.
- Rinse and dry potatoes. If potatoes are on the bigger side, cut them in half.
- Toss potatoes with olive oil and herbs until coated.
- Roast 25-30 minutes or until browned and tender.
Dried rosemary can be substituted for 1 ½ teaspoons fresh rosemary.
2 cloves fresh minced garlic can replace garlic powder.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)