Baby Potatoes Roasted
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These roasted baby potatoes are crisp on the outside, creamy on the inside, and bursting with flavor from garlic, rosemary, and olive oil. A fast, fuss-free side ready in 25 minutes.
- Prep time
- 5 minutes
- Cook time
- 20 minutes
- Total time
- 25 minutes
- Yield
- 4 servings
Ingredients
1 ½ 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, to taste Freshly ground black pepper, to tasteInstructions
- Preheat Oven: Preheat oven to 400°F (200°C), placing rack on lower third for extra crispness.
- Dry and Cut Potatoes: Rinse and pat potatoes dry. Halve any larger ones for even cooking.
- Mix Ingredients: In a bowl, combine potatoes, olive oil, garlic, rosemary, salt, and pepper. Toss well.
- Arrange for Roasting: Spread in a single layer on a rimmed baking sheet, cut side down if halved.
- Roast to Crisp: Bake for 20 minutes, shaking the pan every 5 minutes for even browning.
- Check Doneness: Potatoes should be fork-tender inside and golden outside.
- Season and Serve: Taste, adjust salt if needed, and serve immediately while hot.
Notes
Make sure potatoes are completely dry before roasting to ensure crispy skins. Don't skip shaking the pan it's key to even roasting without burning. Fresh rosemary adds great flavor, but dried can be substituted if needed. Roasted baby potatoes can be made ahead and reheated in the oven or air fryer for best texture.Nutrition
- Calories
- 193
- Fat
- 7g
- Saturated fat
- 1g
- Sugar
- 1g
- Sodium
- 91mg
- Protein
- 4g
- Carbohydrates
- 30g
- Fiber
- 4g