Roasted Baby Potatoes with Rosemary and Garlic
These Roasted Baby Potatoes with Rosemary and Garlic are crispy on the outside, tender inside, and packed with savory, herby goodness. Perfect as a side dish for any meal, they pair beautifully with roast chicken, steak, or seafood!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean, American
Ingredients
Scale
- 1 ½ lbs baby potatoes (halved if large)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 ½ teaspoons fresh rosemary, finely chopped (or 1 tsp dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional, for extra color & depth)
- ¼ teaspoon red pepper flakes (optional, for a slight kick)
For Garnish:
- 1 tablespoon grated Parmesan (optional, for a cheesy touch)
- 1 tablespoon fresh parsley, chopped (for brightness)
Instructions
Step 1: Preheat the Oven
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper or lightly grease it.
Step 2: Season the Potatoes
- In a large bowl, toss baby potatoes with olive oil, garlic, rosemary, salt, pepper, paprika, and red pepper flakes.
- Spread the potatoes evenly on the baking sheet, cut side down for maximum crispiness.
Step 3: Roast to Perfection
- Roast for 25-30 minutes, flipping halfway, until golden brown and crispy.
- For extra crispiness, broil for the last 2-3 minutes (watch closely to avoid burning).
Step 4: Serve & Enjoy!
- Sprinkle with Parmesan and fresh parsley.
- Serve hot as a side for steak, chicken, or fish.
Notes
✔ Extra crispy? Soak potatoes in cold water for 30 minutes, then dry before roasting.
✔ No rosemary? Use thyme or oregano instead.
✔ Spicy version? Add extra chili flakes or drizzle with hot honey.
✔ Cheesy twist? Toss with grated Parmesan and melted butter after roasting.