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… Yeah. Roasted baby potatoes are the perfect side dish. 

You’ll love them even more once you realize how easy they are to make.

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

Get ready to meet your new favorite side dish!

Roasted Baby Potatoes 

You just can’t beat roasted baby potatoes. They are, quite simply, the very best roasting potatoes. 

If you want baked potatoes, use Russets. If you want roasted potatoes, baby (or new) potatoes are the only way to go. 

They taste fantastic, their 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. You can have these tender, melt-in-your-mouth potatoes ready in 30 minutes or less.

They pair well with any main course and make an incredibly hearty side. Your whole family will love them.

Ingredients 

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 your 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. Their insides will be fork-tender. Remove them from the oven and serve them immediately. Enjoy! 

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. 

Variations 

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.
  
  Just check the roasting times for those veggies to ensure you add them at the appropriate time. Some will need to roast longer, while others require less time in the oven. 

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: 

• Chicken dishes, such as Cracker Barrel chicken tenders or easy Crisco fried chicken
• Pot roast, meatloaf, or other similar recipes
• Fish recipes, like this succulent air fryer salmon or one of these 20 keto fish recipes
• Steak, ribs, or other beef-based main courses
• Pork dishes like these tender pork cutlets or this slow cooker Texas pulled pork

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

• Green beans
• Cracker Barrel baby carrots
• Steamed asparagus
• Air fryer Brussels sprouts

How to Store 

You have two options for storing leftovers: the fridge or the freezer. Here are the directions for both: 

• To Store in the Refrigerator: To store leftovers in the fridge, let them cool fully. Then, transfer them to an air-tight container and pop them in the refrigerator.
  
  They should last for up to 5 days. You can reheat chilled leftovers in the air fryer or oven. 

• To Freeze: To freeze leftovers, let them cool. Then, place them on a baking sheet and put the whole sheet in the freezer. Let them freeze overnight.
  
  Then, transfer them to a Ziploc freezer bag and freeze them for up to 3 months. Let them thaw in the fridge overnight before reheating.