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Oven Roasted Baby Potatoes (With Rosemary and Garlic)

Are you looking for an easy-to-make side dish the whole family will love? You can’t go wrong with roasted baby potatoes

These oven-baked spuds are flavored with rosemary, garlic, oil, and salt and pepper.

With their thin, crisp, garlicky skins and tender, fall-apart insides, they’re pretty much the perfect side dish. 

Homemade Roasted Baby Potatoes in a Blue Bowl with Parsley
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Roasted Baby Potatoes 

You just can’t beat roasted baby potatoes.  

They require four ingredients (plus salt and pepper) and about 30 minutes. It doesn’t get much simpler than that. 

They taste fantastic, the skins crisp up perfectly, and they practically cook themselves! (And they do it super quickly, at that!) 

Coat them in some oil, garlic, rosemary, salt, and pepper, and you’re all set.

Trust me, your whole family will love them. So serve them with any main course you like, and dig in.

Roasted Baby Potatoes on a Bowl


You won’t need much for this simple recipe, just a handful of ingredients: 

  • Golden baby potatoes. Wash and dry the potatoes, but do NOT peel them. You need the peel to form the crispy skin that makes these so tasty. 
  • Olive oil. Use high-quality oil for the best flavor. 
  • Garlic cloves. Some people take the easy route and use garlic powder. I don’t recommend it. Freshly minced garlic will provide you with the best, most robust flavor. 
  • Fresh rosemary. Again, stick to fresh rosemary, finely chopped. 
  • Salt and pepper. Use good, old-fashioned salt and pepper to season the potatoes to suit your tastes. (I prefer sea salt to regular table salt.) 

How to Make Roasted Baby Potatoes 

Making these potatoes is just as easy as eating them! Here’s what you need to do: 

1. Prepare. Preheat the oven to 400 degrees Fahrenheit, and wash and rinse the potatoes. 

2. Coat the potatoes. Place the potatoes in a large bowl. Then, add all of the other ingredients and toss well. Ensure the potatoes are well-coated in the oil, herbs, and seasonings. 

3. Bake. Place the potatoes on a rimmed baking sheet and bake them in the oven for 20 minutes. Remember to shake the baking sheet every 5 minutes to prevent burning. 

When ready, the potatoes’ skins should be golden and crispy, and the insides will be fork-tender.

Remove them from the oven and serve them immediately. 

Baked Baby Potatoes with Herbs on a Gray Background

Tips for Success 

As long as you don’t overcook the potatoes, this recipe is impossible to mess up. Still, there are a few tips to make the process even easier. 

  • Make them in the air fryer. Don’t want to turn on your oven? No problem! Toss these in the air fryer at 400 degrees for about 20 minutes. Shake the basket at least once halfway through. 
  • Avoid touching the potatoes. Shaking the baking sheet or air fryer basket to move the potatoes around is fine. Don’t touch them with your hands, though. They won’t crisp up as nicely if you do. 
  • Use aluminum foil. Lining your baking sheet with aluminum foil serves a dual purpose. First, it helps prevent sticking. Second, it makes cleanup a breeze. 
  • Spread the potatoes out. Try to avoid overlapping the potatoes or letting them touch too much. The more space they have, the better they’ll cook. 
  • Mix red and yellow baby potatoes. The taste will remain essentially unchanged. However, the mix of colors will make the dish look nicer. 


As well as being simple, the recipe is also perfect as is. But here are a few variations if you want to tweak the flavor: 

  • Make them zesty. Add a little Italian dressing or lemon juice to the coating mixture. Both will provide a bright, tangy flavor. 
  • Use extra herbs. Garlic and rosemary are delicious. However, you can add other herbs like thyme, dill, parsley, or more. Fresh herbs are best, but you can hit the spice rack if you don’t have any fresh ones on hand. 
  • Spice them up. Add some red pepper flakes or cayenne pepper to the seasonings. 
  • Easy, peasy, and cheesy! Mix in some parmesan cheese with the other seasonings when coating the potatoes. It’ll give them a nice, cheesy finish. 
  • Add onions or other veggies. You don’t have to roast potatoes by themselves. Add a diced onion, sliced carrots, or even some Brussels sprouts.

(Check the roasting times for additional veggies – some need longer in the oven than others.)

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Sliced Steak With Roasted Baby Potatoes on Sides

What to Serve with Roasted Potatoes 

Roasted baby potatoes make an excellent side dish for most meals. Pair them with various meats and other side dishes for a complete dinner.

Here are a few excellent choices: 

As for other side dishes that pair well with these potatoes, try one of these recipes: 

How to Store 

Whether you have leftovers or chose to make these ahead, you have a couple of great options for storing:

To Store: Transfer cold leftovers to an air-tight container and pop them in the fridge for up to 5 days.

To Freeze: Space cold leftovers evenly on a baking sheet and freeze until solid. Then, transfer them to a freezer bag and freeze for up to 3 months.

To Reheat: Thaw frozen potatoes in the fridge overnight. Reheat in the air fryer (380°F for 5-10 minutes) or in the oven (375°F for 10-15 minutes).

More Potatoes Sides You’ll Love

Crispy Roasted Parmesan Potatoes
English Jacket Potatoes
Potato Skins
Syracuse Salt Potatoes Recipe

Oven Roasted Baby Potatoes (With Rosemary and Garlic)



Prep time


Cooking time





You just can’t beat these oven roasted baby potatoes! Coated with rosemary, garlic, and salt and pepper, they’re to die for!


  • 1-1/2 pounds unpeeled golden baby potatoes, rinsed and dried thoroughly

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon chopped fresh rosemary, or to taste

  • sea salt and freshly ground black pepper to taste


  • Preheat the oven to 400 degrees Fahrenheit.
  • Mix all of the ingredients in a large bowl. Toss until all the potatoes are thoroughly coated, and the garlic is distributed evenly between them.
  • Transfer the coated potatoes to a rimmed baking sheet.
  • Bake at 400 degrees on the bottom rack of the oven for about 20 minutes. Open the oven door and shake the rimmed baking sheet every 5 minutes to prevent sticking and burning. The potatoes are ready when their outsides are crisp, and their insides are tender.
  • Serve and enjoy!
Roasted Baby Potatoes

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author avatar
NaTaya Hastings
NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

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