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
Course: Side DishDifficulty: Easy8
servings10
minutes35
minutesBaby 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 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.
Rosemary Roasted Baby Potatoes at a glance
- Prep time: 10 minutes
- Cooking time: 35 minutes
- Servings: 8 servings
- Ingredients: 12, led by baby potatoes, olive oil, garlic cloves, chopped fresh rosemary
Tips for Rosemary Roasted Baby Potatoes
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.
Rosemary Roasted Baby Potatoes FAQ
How long does Rosemary Roasted Baby Potatoes take?
Rosemary Roasted Baby Potatoes takes 35 minutes of cooking after 10 minutes of prep.
How many people does Rosemary Roasted Baby Potatoes serve?
This recipe makes 8 servings.
What do I need to make Rosemary Roasted Baby Potatoes?
12 ingredients, led by baby potatoes, olive oil, garlic cloves, chopped fresh rosemary. Amounts are in the recipe card above.
Part of: 26 Easy Easter Side Dishes for a Sweet and Savory Spread
