In less than 30 minutes, you can have these baby potatoes roasted with olive oil, garlic, and fresh rosemary. These miniature potatoes simmer as you make your main dish and are crispy on the outside and creamy on the inside. They are ideal for a weekday supper or a quick appetizer at a last-minute party because they just require 5 minutes of preparation time. They were virtually all gone by the time supper started once when I made the error of cooking them before my main course!
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
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 and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
- Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until potatoes are crispy on the outsides and fork-tender on the insides, about 20 minutes.
Reviews
This has become a family fave over the last few years. I often buy small bags of red and yellow baby potatoes and roast them. They’re a great accompaniment to almost any main course
Easy quick prep and roast. I foil lined the baking sheet, and set the oven to 375F to minimize any burning. Bake time 30 minutes was perfect. Seasoning was per recipe, but used garlic salt and chopped garlic mixed in ev olive oil with homegrown dried rosemary and black pepper to baste the potato skins before placing in the preheated oven. Served as side dish to German weisswurst and sauteed cabbage.
This was a really yummy way to fix the baby potatoes. I cut them in half and cooked them in the air fryer. It was a hit with the family. Delicious and tasty!
I lowered the temp (garlic should not be roasted above 375F in order to prevent burning.) I also increased the cook time to 30 min. My potatoes were about 1-1.5″. I did not open the oven every 5 min to shake. I was cooking a pork loin at the same time and was not willing to lose that much heat so often. I used a gallon size Ziploc for easy clean up instead of a bowl. The structure was there I just had to tweak the technique.
The best…follow the recipe exactly! Turn them every 5 to 8 minutes.
The garlic BURNS. Not happy.
Perfect!
Blanch and shake in pot. Then season and roast. Add Parmesan and fresh rosemary
Delicious and easy!
Crispy & delicious!
It is super easy recipe, but you can also make variations with the seasoning to add to the flavor. I pretty much followed the original recipe and used Himalayan salt, mixture of black, red and white pepper, garlic powder and dry rosemary. The roasted potatoes were tender and super tasty 🙂
Potatoes were not cooked after 20 minutes even though I halved them at about 15 minutes. Garlic was over-cooked and I removed it early, but it was too late to salvage.
Simple, straight-forward, and great flavor. Fresh rosemary really makes a difference and I will add even more next time.