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ROASTED BABY POTATOES WITH ROSEMARY AND GARLIC

Sana Umer
These roasted baby potatoes with rosemary and garlic are golden, crispy, and full of aroma. Perfect as a side dish for any meal, they’re easy to make and packed with comforting, savory flavors.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 4 servings c
Calories 180 kcal

Ingredients
  

  • 1 ½ lbs baby potatoes halved
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon fresh rosemary chopped (or ½ teaspoon dried)
  • Salt and black pepper to taste
  • Fresh parsley chopped (for garnish)

Instructions
 

Preheat Oven:

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare Potatoes:

  • In a large bowl, toss halved potatoes with olive oil, garlic, rosemary, salt, and pepper.

Roast:

  • Spread potatoes in a single layer on the baking sheet. Roast for 30–35 minutes, flipping halfway through, until golden and crispy.

Serve:

  • Garnish with chopped parsley and serve warm as a side dish.

Notes

  • Make Ahead: Potatoes can be prepped and tossed with oil and seasonings in advance. Roast just before serving.
  • Customizing the Flavor: Add a sprinkle of Parmesan cheese or chili flakes for extra flavor.
  • Serving Suggestions: Pair with roasted meats, grilled fish, or a fresh green salad.
  • Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best crispiness.
Keyword crispy potatoes, easy side dish, garlic baby potatoes, garlic rosemary potatoes, herb potatoes, oven roasted potatoes, simple potato recipe