🥔 Garlic-Rosemary Roasted Baby Potatoes – Crispy and Flavorful
Servings
4
servingsPrep time
10
minutesCooking time
30
minutesCalories
180–200
kcalThese Garlic-Rosemary Roasted Baby Potatoes are a simple and tasty side dish that goes with almost any meal. They’re crispy on the outside, soft on the inside, and full of fresh garlic and rosemary flavor. Perfect for dinner, holidays, or meal prep, this easy recipe takes just a few minutes to prep and always turns out delicious.
Ingredients
1.5 lbs baby potatoes (red, gold, or mixed)
2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon fresh rosemary, chopped (or 1 tsp dried rosemary)
Salt and black pepper, to taste
Directions
- Preheat oven to 400°F (200°C).
- Wash and cut baby potatoes in half (or leave whole if small).
- In a large bowl, toss potatoes with olive oil, garlic, rosemary, salt, and pepper.
- Spread potatoes out in a single layer on a baking sheet.
- Roast for 30–35 minutes, flipping once halfway through, until golden brown and crispy.
- Serve hot as a side dish with chicken, steak, fish, or veggies.
Recipe Video
Notes
- For extra crispiness, don’t overcrowd the pan.
You can use dried rosemary, thyme, or Italian seasoning if you don’t have fresh herbs.
Add a sprinkle of Parmesan cheese or a squeeze of lemon juice after roasting for extra flavor.
Leftovers store well in the fridge for 3–4 days and reheat easily in the oven or air fryer.
