Print

Crispy Rosemary Roasted Baby Potatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These crispy rosemary roasted baby potatoes are a simple yet special side dish. Tossed with olive oil, fresh rosemary, and garlic, they roast to golden perfection with crisp edges and a fluffy, tender interior.

Ingredients

  • 1 1/2 pounds baby potatoes, halved
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Wash and thoroughly dry the baby potatoes. Cut them in half, or into quarters if larger, for even cooking.
  3. In a large bowl, toss the potatoes with olive oil, chopped rosemary, minced garlic, salt, black pepper, and paprika if using, ensuring they are evenly coated.
  4. Arrange the potatoes cut-side down in a single layer on the prepared baking sheet, making sure not to overcrowd the pan.
  5. Roast for 30–40 minutes, flipping halfway through, until golden brown and crispy on the outside and tender inside.
  6. Remove from the oven and let rest for a few minutes. Garnish with extra fresh rosemary or flaky salt if desired before serving.

Notes

  • Leave the skins on for better texture and crispiness.
  • Make sure potatoes are completely dry before adding oil to ensure crisp edges.
  • Avoid overcrowding the pan to prevent steaming.
  • Use 1 teaspoon dried rosemary if substituting for fresh.
  • Add grated Parmesan during the last 5 minutes for a cheesy crust.
  • For reheating, use the oven or air fryer to maintain crispiness rather than microwaving.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://cookedbymaya.com/crispy-rosemary-roasted-baby-potatoes/