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Roasted Baby Potatoes with Rosemary and Garlic

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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!

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

  1. Preheat oven to 425°F (220°C).
  2. Line a baking sheet with parchment paper or lightly grease it.

Step 2: Season the Potatoes

  1. In a large bowl, toss baby potatoes with olive oil, garlic, rosemary, salt, pepper, paprika, and red pepper flakes.
  2. Spread the potatoes evenly on the baking sheet, cut side down for maximum crispiness.

Step 3: Roast to Perfection

  1. Roast for 25-30 minutes, flipping halfway, until golden brown and crispy.
  2. For extra crispiness, broil for the last 2-3 minutes (watch closely to avoid burning).

Step 4: Serve & Enjoy!

  1. Sprinkle with Parmesan and fresh parsley.
  2. 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.