Rosemary Roasted Baby Potatoes

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.

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.

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.

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

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