Roasted Baby Potatoes

Roasted baby potatoes with garlic and rosemary are crispy on the outside and fluffy on the inside. With just a handful of ingredients and minimal prep, you’ll have golden, herb kissed potatoes that pair perfectly with everything from Sunday roast to weeknight chicken in just 30 minutes.

Why You’ll Love This Recipe

Roasted baby potatoes are one of those simple side dishes that goes with just about everything. Tossed with olive oil, garlic, and herbs, they roast up golden and irresistible with very little effort. They’re perfect for weeknight dinners, holiday spreads, or anytime you want comfort food that never disappoints.

Print

Ingredient List

For the Potatoes:

• 1½ pounds baby potatoes, rinsed and dried thoroughly
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped (or more to taste)
• Sea salt, to taste
• Freshly ground black pepper, to taste

Note: You can use Yukon gold, red, or fingerling baby potatoes — whatever looks best at your store!

Why These Ingredients Work

Baby Potatoes: Their thin, delicate skins become perfectly crispy in the oven while the small size ensures they cook through quickly and evenly. No need to peel!

Olive Oil: Creates that gorgeous golden crust and helps the seasonings stick. It also has a higher smoke point than butter, which is perfect for high-heat roasting.

Fresh Garlic: Roasting mellows the garlic’s bite and brings out its natural sweetness. Mincing it helps distribute the flavor evenly across every potato.

Fresh Rosemary: This herb was MADE for potatoes. Its piney, woodsy flavor stands up beautifully to roasting and fills your kitchen with the most amazing smell.

Sea Salt & Black Pepper: Simple seasonings that let the natural potato flavor shine while enhancing all those roasted, caramelized notes.

Essential Tools and Equipment

• Large mixing bowl
• Baking sheet (rimmed is best to catch any oil)
• Measuring spoons
• Sharp knife and cutting board (for garlic and rosemary)
• Kitchen towel (for drying potatoes)

How To Make Roasted Baby Potatoes

Step 1: Preheat & Prepare

Preheat your oven to 400°F (about 200°C). While it’s heating, wash your baby potatoes under cold water and dry them REALLY well with a kitchen towel. This is important — wet potatoes = steamed potatoes instead of crispy ones! Keep those skins on; they’re the best part.

Step 2: Season the Potatoes

In a large bowl, combine the dried potatoes with olive oil and toss until they’re all glistening. Add the minced garlic and chopped rosemary, then sprinkle generously with sea salt and freshly ground black pepper. Now comes the fun part — get your hands in there and toss everything together until every single potato is coated in that fragrant mixture.

Step 3: Roast

Spread the seasoned potatoes in a single layer on your baking sheet. Don’t crowd them! They need space to get crispy, not steamy. Roast in the preheated oven for 20–30 minutes, depending on the size of your potatoes. About halfway through, give the pan a good shake or stir to promote even browning on all sides.

Step 4: Check for Doneness

Your potatoes are ready when the outsides are golden-brown and crispy, and a fork slides through easily. If you want them EXTRA crispy, give them another 5 minutes.

Step 5: Serve

Remove from the oven and transfer to a serving dish while they’re still hot. I sometimes add an extra sprinkle of flaky sea salt right before serving.

You Must Know

DRY YOUR POTATOES THOROUGHLY. I can’t stress this enough! Moisture is the enemy of crispy. Pat them completely dry before tossing with oil, or you’ll end up with soggy potatoes instead of those beautiful golden ones you’re dreaming of.

Personal Secret: I always add a tiny pinch of my rosemary at the END, right after they come out of the oven. The fresh herb hits your nose first and makes them taste even more vibrant and herb-forward.

Pro Tips & Cooking Hacks

• Size matters: If your baby potatoes are different sizes, cut the larger ones in half so everything cooks evenly.
• Don’t skip the shake: Tossing or shaking the pan halfway through ensures every side gets crispy and golden.
• Temperature trick: Make sure your oven is fully preheated. A hot oven from the start = better crisping.
• Common mistake: Overcrowding the pan! Give those potatoes breathing room. Use two baking sheets if needed.
• Quick swap: No fresh rosemary? Use 1/2 teaspoon dried, but add it at the beginning since dried herbs need heat to bloom.

Flavor Variations & Suggestions

Lemon Herb: Add the zest of one lemon to the mix and squeeze fresh lemon juice over the finished potatoes.

Parmesan Garlic: Toss the hot potatoes with ¼ cup freshly grated Parmesan cheese right when they come out of the oven.

Spicy Kick: Add ½ teaspoon red pepper flakes or a dash of cayenne to the seasoning mix.

Ranch Style: Use ranch seasoning mix instead of the rosemary for a kid-friendly version.

Mediterranean: Swap rosemary for fresh thyme and add a handful of halved cherry tomatoes for the last 10 minutes of roasting.

Bacon Lovers: Crumble cooked bacon over the top and add some chives. Trust me on this one!

Make-Ahead Options

Prep Ahead: You can wash, dry, and cut your potatoes up to 4 hours ahead. Store them in cold water in the fridge to prevent browning, then drain and dry thoroughly before roasting.

Partially Cooked: Roast the potatoes for 15 minutes, let them cool, then refrigerate for up to 2 days. When ready to serve, finish roasting for 10-15 minutes until crispy.

Freezing: I don’t recommend freezing these raw, but you can freeze FULLY cooked potatoes for up to 2 months. Reheat in a 400°F oven until crispy again.

Recipe Notes & Baker’s Tips

• Different potato varieties will give you slightly different results. Yukon golds are buttery and creamy, red potatoes hold their shape beautifully, and fingerlings are wonderfully waxy.
• If your potatoes aren’t getting crispy, your oven might be running cool. Try bumping the temperature up to 425°F.
• Fresh rosemary is really worth seeking out for this recipe. The flavor is so much brighter than dried!
• Don’t add the garlic to the oil before coating the potatoes, or it might burn. Mix it all together at once.

Serving Suggestions

These roasted baby potatoes are the ultimate side dish! Serve them alongside:

• Roasted chicken or turkey
• Grilled steak or pork chops
• Baked salmon or cod
• A simple green salad for a light dinner
• Sunday pot roast with all the fixings

For a beautiful presentation, transfer them to a white serving platter and garnish with extra fresh rosemary sprigs. You can also serve them with a side of sour cream, Greek yogurt, or garlic aioli for dipping!

How to Store Your Roasted Baby Potatoes

Room Temperature: These are best enjoyed fresh, but they’ll stay good at room temperature for up to 2 hours (perfect for potlucks!).

Refrigerator: Store leftovers in an airtight container for up to 4 days. The skins will soften a bit, but they’ll still taste delicious.

Freezer: Freeze fully cooked potatoes in a freezer-safe container for up to 2 months.

Reheating: For the BEST results, reheat in a 400°F oven for 10-15 minutes to crisp them back up. You can also use an air fryer at 375°F for 5-7 minutes. Microwaving works in a pinch but won’t restore the crispiness.

Allergy Information

Contains: None of the major allergens

Gluten-Free: Yes! This recipe is naturally gluten-free.

Dairy-Free: Yes! No dairy products used.

Vegan: Yes! This recipe is completely plant-based.

Nut-Free: Yes! Safe for nut allergies.

Substitutions:

• For oil-free cooking, try roasting with vegetable broth (though you won’t get the same crispiness)
• Garlic-free? Skip it or use garlic-infused oil for flavor without the pieces

Questions I Get Asked A Lot

Can I leave the garlic out if I don’t like it?

Absolutely! The potatoes will still be delicious with just the rosemary and olive oil. You could also try garlic powder if you want a milder garlic flavor without the texture of minced garlic.

My potatoes aren’t crispy — what did I do wrong?

The most common culprit is moisture! Make sure you’re drying the potatoes thoroughly before tossing with oil. Also check that you’re not overcrowding the pan and that your oven is fully preheated. Finally, give them enough time — don’t pull them early!

Can I use dried rosemary instead of fresh?

You can, but use only ½ teaspoon since dried herbs are more concentrated. Add it right at the beginning so it has time to rehydrate and bloom in the heat. Fresh really is better here if you can get it!

What if my baby potatoes are on the larger side?

Just cut them in half! You want all your pieces to be roughly the same size so they cook evenly. Anything larger than a golf ball should probably be halved.

Can I make these on the grill?

Yes! Wrap the seasoned potatoes in a foil packet and grill over medium-high heat for 25-30 minutes, turning occasionally. Or use a grill basket for extra crispiness. Just keep an eye on them so the garlic doesn’t burn.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how they turned out and what you served them with!