Description
Crispy roasted baby potatoes with rosemary and garlic are an easy, flavorful side dish perfect for any occasion. Naturally vegan and gluten-free, they pair beautifully with meats, veggies, and more.
Ingredients
1.5 pounds baby potatoes (red, yellow, or mixed)
3 tablespoons olive oil
4 cloves garlic, minced or thinly sliced
1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Optional: Fresh parsley for garnish
Instructions
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Preheat the Oven
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. -
Prepare the Potatoes
Rinse, scrub, and pat dry the baby potatoes. Halve them unless very small. -
Toss with Seasonings
In a large bowl, combine potatoes, olive oil, garlic, rosemary, salt, and pepper. Toss to coat evenly. -
Arrange for Roasting
Spread potatoes cut-side down on the baking sheet in a single layer without overcrowding. -
Roast
Roast for 25–30 minutes, flipping once halfway through, until golden and tender.
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Garnish and Serve
Remove from oven, garnish with parsley if desired, and serve hot.
Notes
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Storage: Refrigerate cooled leftovers in an airtight container for up to 4 days.
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Reheating: Use a 400°F oven or air fryer to restore crispness. Microwave for convenience, but potatoes may soften.
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Tips for Crispiness: Dry potatoes thoroughly, use enough oil, and don’t overcrowd the pan.
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Garlic Tip: Add garlic halfway through roasting or slice it slightly larger to prevent burning.
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Variations:
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Add lemon zest after roasting for brightness.
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Sprinkle red pepper flakes for heat.
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Use thyme, oregano, or sage for different flavors.
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Swap in cubed sweet potatoes for a sweeter twist.
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Top with Parmesan or feta for a cheesy finish.
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- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: american,Mediterranean
Keywords: roasted baby potatoes, rosemary garlic potatoes, crispy potatoes, vegan side dish, easy roasted potatoes