Rosemary Roasted Baby Potatoes

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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.

close up of Rosemary Baby Potatoes

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.

ingredients to make Rosemary Baby Potatoes

How to Make Rosemary Baby Potatoes

  1. Prepare potatoes and toss them with oil and herbs.
  2. 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 Baby Potatoes on a baking sheet

Perfect Potatoes

Did you love these Rosemary Baby Potatoes? Be sure to leave a rating and a comment below! 

close up of Rosemary Baby Potatoes
5 from 9 votes
Review Recipe

Rosemary Roasted Baby Potatoes

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
These Rosemary Potatoes are perfectly seasoned and roasted until crispy on the outside, soft & tender on the inside!


  • 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

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  • 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.

Recipe Notes

This recipe can be used for any kind of potato cut into bite sized pieces.
Dried rosemary can be substituted for 1 ½ teaspoons fresh rosemary.
2 cloves fresh minced garlic can replace garlic powder.

Nutrition Information

Calories: 164, Carbohydrates: 30g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Sodium: 301mg, Potassium: 725mg, Fiber: 4g, Sugar: 1g, Vitamin A: 66IU, Vitamin C: 34mg, Calcium: 22mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Side Dish
Cuisine American
garnished Rosemary Baby Potatoes on a plate with writing
Rosemary Baby Potatoes on a baking sheet and plated on a wooden bowl and a title
Rosemary Baby Potatoes cooked ina a plate with writing
crispy Rosemary Baby Potatoes with a title
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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