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Crispy Rosemary Roasted Baby Potatoes

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Golden and crispy roasted baby potatoes seasoned with fresh rosemary and garlic, delivering tender centers and irresistibly crisp edges.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 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

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss halved baby potatoes with olive oil, rosemary, garlic, salt, and black pepper until evenly coated.
  3. Spread potatoes cut-side down in a single layer on the prepared baking sheet.
  4. Roast for 25–35 minutes, flipping halfway through, until golden brown and crispy on the outside and tender inside.
  5. Serve hot straight from the oven.

Notes

  • Sprinkle grated Parmesan during the last 5 minutes of roasting for added flavor.
  • Add red pepper flakes for a touch of heat.
  • Finish with a squeeze of fresh lemon juice for brightness.
  • Avoid overcrowding the pan to ensure crispiness.
  • Reheat in the oven at 375°F (190°C) to restore crisp texture.

Nutrition

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