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.
Perfect Potatoes
- 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
- Oven Baked Fingerling Potatoes
- Parmesan Roasted Sweet Potatoes
Did you love these Rosemary Baby Potatoes? Be sure to leave a rating and a comment below!
Rosemary Roasted Baby Potatoes
Ingredients
- 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
Instructions
- 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.
Notes
Dried rosemary can be substituted for 1 ½ teaspoons fresh rosemary.
2 cloves fresh minced garlic can replace garlic powder.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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