Description
These Roasted Baby Potatoes are crispy on the outside, tender inside, and infused with fragrant rosemary and garlic. Perfect as a simple side dish for any meal, they’re easy to prepare and bursting with fresh herb flavor.
Ingredients
-
1 lb mixed baby potatoes (red, white, yellow, and/or purple), halved if large
-
2 tbsp rosemary-infused olive oil
-
3 garlic cloves, smashed and finely minced
-
1 tsp kosher salt
-
¼ tsp freshly ground black pepper
-
1 tbsp fresh rosemary, finely minced
-
Fresh rosemary sprigs (for garnish, optional)
-
Flaky salt (for finishing)
-
Cooking spray
Instructions
-
Preheat oven to 400°F (200°C).
-
Spray a baking sheet with cooking spray.
-
In a large bowl, toss the baby potatoes with rosemary-infused olive oil, minced garlic, kosher salt, black pepper, and minced fresh rosemary until well coated.
-
Spread the potatoes in a single layer on the prepared baking sheet.
-
Roast for 30–40 minutes, turning halfway through, until potatoes are golden and crispy on the outside and tender inside.
-
Remove from oven and sprinkle with flaky salt to finish. Garnish with fresh rosemary sprigs if desired.
- Serve warm.
Notes
-
Use a mix of potato colors for a beautiful presentation.
-
Rosemary-infused olive oil can be substituted with regular olive oil plus extra fresh rosemary.
- For extra crispiness, roast on a preheated baking sheet.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American