Roasted Baby Potatoes with Rosemary and Garlic

These Roasted Baby Potatoes with Rosemary and Garlic are crispy on the outside, tender on the inside, and packed with flavor from fresh rosemary and garlic. This simple yet delicious side dish pairs perfectly with roasted meats, grilled vegetables, or even a simple salad.

Why You’ll Love This Recipe

• Crispy & Golden – Roasting at high heat ensures a perfect crunch.
• Garlic & Herb Infused – Rosemary and garlic bring out deep, savory flavors.
• Easy to Make – Minimal prep and just one pan required.
• Versatile Side Dish – Pairs well with almost any main course.
• Healthy & Satisfying – Naturally gluten-free and packed with flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Baby potatoes (halved or whole, depending on size)
• Olive oil
• Garlic (minced or whole cloves)
• Fresh rosemary (chopped)
• Salt & black pepper
• Red pepper flakes (optional, for heat)
• Lemon zest (optional, for brightness)

Directions

Step 1: Preheat the Oven

1. Preheat your oven to 425°F (220°C).
2. Line a baking sheet with parchment paper or foil for easy cleanup.

Step 2: Prepare the Potatoes

1. Wash & Dry – Scrub the baby potatoes and pat them dry.
2. Toss with Seasonings – In a bowl, mix potatoes with olive oil, garlic, rosemary, salt, black pepper, and red pepper flakes (if using).

Step 3: Roast the Potatoes

1. Spread Evenly – Arrange the potatoes in a single layer, cut side down for maximum crispiness.
2. Roast for 25-30 Minutes – Stir halfway through for even browning.

Step 4: Serve & Enjoy

1. Garnish – Sprinkle with fresh rosemary and lemon zest (if using).
2. Serve Hot – Perfect with roasted chicken, steak, or grilled fish.

Servings and Timing

• Servings: 4
• Prep Time: 5 minutes
• Cook Time: 30 minutes

Variations

• Cheesy Potatoes – Sprinkle with Parmesan cheese in the last 5 minutes.
• Spicy Kick – Add smoked paprika or cayenne.
• Herb Swap – Use thyme or oregano instead of rosemary.
• Butter Finish – Toss with melted butter for extra richness.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Reheating: Bake at 375°F for 10 minutes or air-fry for 5 minutes.
• Freezing: Not recommended, as potatoes can become mushy.

FAQs

Can I use larger potatoes?

Yes! Just cut them into bite-sized pieces.

How do I get extra crispy potatoes?

Roast at high heat and avoid overcrowding the pan.

Can I use dried rosemary instead of fresh?

Yes! Use ½ teaspoon dried rosemary in place of fresh.

Do I need to peel the potatoes?

No! The skins add texture and flavor.

What’s the best oil to use?

Olive oil is best, but avocado or melted butter works too.

Can I make this in an air fryer?

Yes! Air fry at 400°F for 20 minutes, shaking halfway.

How do I prevent the garlic from burning?

Use whole garlic cloves or add minced garlic in the last 10 minutes of roasting.

What main dishes pair well with this?

Grilled steak, roasted chicken, fish, or even a hearty salad.

Can I add other vegetables?

Yes! Carrots, Brussels sprouts, or bell peppers work well.

Can I make these ahead of time?

Yes! Roast them, then reheat in a hot oven before serving.

Conclusion

These Roasted Baby Potatoes with Rosemary and Garlic are crispy, flavorful, and incredibly easy to make. Whether you’re serving them with a weeknight dinner or at a holiday feast, they’re sure to be a hit. Try them today and enjoy a delicious, hassle-free side dish!

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