Roasted Baby Potatoes with Rosemary and Garlic

Roasted Baby Potatoes with Rosemary and Garlic is a classic and irresistible side dish that brings out the natural sweetness and earthiness of tender baby potatoes. This recipe celebrates simplicity, using just a handful of fresh ingredients like fragrant rosemary, garlic, and high-quality olive oil to create an aromatic, crispy, and golden roast. Whether you serve these potatoes alongside a hearty main or enjoy them as a snack, their crispy exterior and soft, fluffy interior make them a crowd-pleaser every time.

Using a mix of red, white, yellow, and purple baby potatoes adds visual appeal and subtle flavor differences that elevate the dish beyond ordinary roasted potatoes. The rosemary-infused olive oil imparts an herbal depth that pairs beautifully with the pungent garlic and a sprinkle of flaky salt at the end to finish. The easy preparation makes this recipe a go-to for weeknight dinners, holiday feasts, or whenever you want a comforting and fuss-free vegetable dish.

Why You’ll Love This Recipe

1. Simple, Fresh Ingredients: Uses pantry staples and fresh herbs for a natural flavor boost.
2. Perfectly Crispy Exterior: High heat roasting creates a deliciously crunchy skin.
3. Versatile Side Dish: Pairs well with almost any protein or vegetable.
4. Colorful Presentation: Mixed baby potatoes add vibrant colors to your plate.
5. Easy to Customize: Adjust garlic, herbs, or seasoning to your taste.

Ingredients

• Mixed baby potatoes (red, white, yellow, and/or purple)
• Rosemary-infused olive oil
• Garlic cloves (smashed and finely minced)
• Kosher salt
• Fresh ground black pepper
• Fresh rosemary (finely minced)
• Fresh rosemary sprigs (for garnish, optional)
• Flaky salt (to finish)
• Cooking spray

Variations

• Add Other Herbs: Try thyme, oregano, or sage for different flavor profiles.
• Spicy Twist: Sprinkle with red pepper flakes before roasting.
• Lemon Zest: Add lemon zest and a squeeze of lemon juice after roasting for brightness.
• Parmesan Finish: Toss with grated Parmesan cheese just before serving.
• Vegan Butter: Use vegan butter mixed with olive oil for a richer taste.

How to Make the Recipe

Step 1: Preheat and Prepare

Preheat your oven to 425°F (220°C). Lightly spray a baking sheet with cooking spray.

Step 2: Prepare Potatoes

Wash and dry the baby potatoes. Cut larger potatoes in half for even cooking.

Step 3: Toss with Oil and Seasonings

In a large bowl, combine potatoes with rosemary-infused olive oil, smashed and minced garlic, kosher salt, freshly ground black pepper, and finely minced fresh rosemary. Toss well to coat evenly.

Step 4: Roast

Spread the potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy on the outside and tender inside.

Step 5: Finish and Garnish

Remove from the oven and sprinkle with flaky salt. Garnish with fresh rosemary sprigs if desired. Serve immediately.

Tips for Making the Recipe

• Use dry potatoes to ensure they crisp up nicely.
• Don’t overcrowd the pan; potatoes should be in a single layer for even roasting.
• Toss potatoes halfway through roasting for uniform browning.
• Use a sharp knife to cut potatoes evenly, so they cook at the same rate.
• For extra flavor, roast garlic cloves whole alongside potatoes and mash them into the dish after cooking.

How to Serve

• Serve as a side to roasted meats, grilled chicken, or fish.
• Pair with fresh green salads or sautéed vegetables for a balanced meal.
• Enjoy as a snack or appetizer with a dollop of sour cream or aioli.
• Top with freshly grated Parmesan or a squeeze of lemon juice for extra zing.
• Add alongside breakfast dishes like eggs or frittatas for a hearty start.

Make Ahead and Storage

Storing Leftovers

Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 375°F (190°C) for 10-15 minutes to restore crispiness. Avoid microwaving as it can make them soggy.

Freezing

Roasted potatoes don’t freeze well due to texture changes but can be refrigerated for a few days.

FAQs

1. Can I use regular olive oil instead of rosemary-infused?

Yes, but adding fresh rosemary will help keep the flavor strong.

2. Should I peel the baby potatoes?

No, leaving the skins on adds texture and nutrients.

3. How do I know when the potatoes are done?

They should be golden brown, crispy outside, and easily pierced with a fork.

4. Can I roast the potatoes at a lower temperature?

Higher heat is best for crispiness, but 400°F (205°C) works if needed.

5. Can I use dried rosemary instead of fresh?

Yes, but fresh rosemary offers better aroma and flavor.

6. How much garlic should I use?

Three cloves provide a nice balance; adjust to your preference.

7. Can I add other vegetables?

Yes, carrots or parsnips roast well alongside potatoes.

8. Is this recipe vegan?

Yes, it’s naturally vegan using olive oil and herbs.

9. How long can I keep leftovers?

Up to 3 days refrigerated in an airtight container.

10. What is flaky salt, and can I substitute it?

Flaky salt is a coarse finishing salt; use kosher salt as a substitute if needed.

Conclusion

Roasted Baby Potatoes with Rosemary and Garlic is a deceptively simple dish that shines through its fresh ingredients and perfect roasting technique. The crispy skins, tender centers, and aromatic herbs come together to create a flavorful side that complements a wide variety of meals. Easy to prepare and endlessly customizable, this recipe is a must-have for anyone who appreciates classic comfort food with a fresh twist. Whether for weeknight dinners or special occasions, these potatoes will always satisfy.

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