# Rosemary Roasted Baby Potatoes

Baby potatoes roasted at 425°F with olive oil, garlic and fresh rosemary until crisp and golden.

 

 

 ![Rosemary Roasted Baby Potatoes](https://irenpins.com/wp-content/uploads/2026/11/ire-251-rosemary-roasted-baby-potatoes-7b1bc38d.webp)  

 [Print](#wpzoom-recipe-card-rosemary-roasted-baby-potatoes) 

  

 

 

 

## Rosemary Roasted Baby Potatoes

Recipe by Iren Pavlenko

 

- 
- 
- 
- 
- 

0.0 from 0 votes ** 

Course: Side DishDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

35

minutes

Baby potatoes roasted at 425°F with olive oil, garlic and fresh rosemary until crisp and golden.

### Ingredients

- 2 lb baby potatoes, halved
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon butter
- 1 tablespoon chopped fresh parsley
- 1 lemon, cut into wedges
- 1 pinch flaky salt, to finish

### Directions

- Heat the oven to 425°F and set a [baking sheet with a wire rack](/go/amazon/?p=B08SVYWVMX) ready.
- Scrub the potatoes and cut them in half, quartering any larger than an egg.
- Dry the potatoes thoroughly so they crisp.
- Toss them with the olive oil, salt, pepper, paprika and half the rosemary.
- Spread them cut side down in one layer.
- Roast 20 minutes without moving them.
- Flip the potatoes, add the garlic and thyme and roast 12 to 15 minutes more, until a fork slides in.
- Toss them with the butter and the rest of the rosemary.
- Move to a serving dish and add the parsley.
- Squeeze lemon over the top and finish with flaky salt.

 

### Notes

 

Boil the potatoes for 8 minutes before roasting for a fluffier center. Prep them in the morning and keep them in cold water, then dry well. Leftovers keep 3 days and crisp again at 425°F. Skip the butter for a dairy-free dish.

 

  

## Why parboil sometimes

 

Halved baby potatoes roast well from raw, but a short boil gives a fluffier center. Cut side down gives a golden crust. A rack lets air reach every side.

 

Cut the potatoes to a similar size. Larger pieces take longer and finish later than small ones. A rack under the potatoes lets air circulate and gives a crisp bottom.

 

## Rosemary Baby Potatoes swaps

 

Fingerling potatoes work. Dried herbs can replace fresh at one third the amount. Large russets are a poor swap since they fall apart.

 

Leftover potatoes are good cold with mustard or reheated in a hot skillet.

 

## What to serve

 

Roast chicken, pork or a steak. They are also good with a fried egg for breakfast.

 

Add the thyme late, since fresh thyme can burn in a hot oven. A squeeze of lemon at the end brightens everything.

 

## A common mistake

 

Wet potatoes. Dry them thoroughly so they crisp and do not steam. Crowding the pan has the same effect, so give each piece room.

 

A common slip is turning the potatoes too soon. Give them the full time before flipping, so the bottoms form a crust.