I love making Crispy Rosemary Roasted Baby Potatoes when I want a simple side dish that delivers big flavor and irresistible texture. The golden, crispy edges combined with tender centers and fragrant rosemary make these potatoes incredibly satisfying.
Why You’ll Love This Recipe
I appreciate how easy this recipe is to prepare with just a few fresh ingredients. Roasting at a high temperature gives the potatoes beautifully crisp edges while keeping the insides soft and fluffy. I also enjoy how the rosemary adds a fresh, earthy aroma that pairs well with almost any main dish. It’s one of my favorite go-to sides for both weeknight dinners and holiday meals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/2 pounds baby potatoes, halved
3 tablespoons olive oil
1 tablespoon fresh rosemary, finely chopped
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper.
In a large bowl, I toss the halved baby potatoes with olive oil, chopped rosemary, minced garlic, salt, and black pepper until evenly coated.
I spread the potatoes cut-side down in a single layer on the prepared baking sheet. Placing them cut-side down helps create a crisp golden surface.
I roast them for 25–35 minutes, flipping halfway through, until they are golden brown and crispy on the outside and tender inside.
I serve them hot straight from the oven.
Servings and Timing
I find this recipe serves 4 people as a side dish.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: about 40 minutes
Variations
I sometimes sprinkle grated Parmesan over the potatoes during the last 5 minutes of roasting for extra flavor. When I want a bit of heat, I add a pinch of red pepper flakes. I also enjoy finishing them with a squeeze of fresh lemon juice for a brighter taste.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. I reheat them in the oven at 375°F (190°C) to help restore their crispiness. While I can microwave them for convenience, I find the oven gives the best texture.
FAQs
Do I need to boil the potatoes before roasting?
No, I roast them directly in the oven. Halving them ensures they cook through while becoming crispy.
Can I use dried rosemary instead of fresh?
Yes, I can substitute dried rosemary, using about one-third the amount since it’s more concentrated.
How do I make them extra crispy?
I make sure not to overcrowd the pan and roast at a high temperature with the cut sides facing down.
Can I use different types of potatoes?
Yes, I can use Yukon Gold or red potatoes cut into small pieces for similar results.
What dishes pair well with these potatoes?
I love serving them alongside roasted chicken, steak, grilled fish, or even as part of a brunch spread.
Conclusion
I love how Crispy Rosemary Roasted Baby Potatoes turn simple ingredients into a flavorful, crowd-pleasing side dish. The crispy edges, tender centers, and fragrant rosemary make them a dependable favorite that works with nearly any meal. It’s a recipe I return to whenever I want something easy, comforting, and delicious.
