Crispy baby potatoes with a simple rosemary and olive oil coating are the sheet pan side dish you can pop in the oven with just 5 minutes of prep. The perfect hands off potato side dish for busy weeknights.
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This rosemary roasted potato recipe uses simple ingredients but a few tricks to ensure the rosemary doesn't burn while the potatoes are baking, and that each piece is extra crispy.
To amp up the flavor in this recipe, I like to serve it with honey mustard sauce on the side. My mustard and horseradish sauce is another delicious option. Either way, I like to pair herb roasted potatoes with seared lamb steaks or garlic butter sirloins.
Other options include adding 2 tablespoons of grated parm right when the potatoes come out of the oven or squeezing over fresh lemon juice.
📖Why My Recipe Works
- Start the potatoes cut side down. This exposes the starchy inside to direct heat and caramelizes the natural sugars in the potatoes.
- Mix the seasonings thoroughly to coat with the oil. This will prevent the rosemary from burning.
🧾Ingredient Notes
- Baby Potatoes- I use a blend for rpesentation but any kind of small potatoes works. Regardless of their size, be sure to cut them in half or even quarters.
- Oil- Use any neutral oil you like.
- Rosemary- Be sure to mince it fine. Personally, I don't like dried rosemary here. If that is your only option, use half the amount and crush it between your fingers to wake up the oils.
- Pepper- I use Calbrian chili paste, but red pepper flakes work equally as well. The chili paste is slightly smoky and more complex, while flakes give a sharper kick.
- Garlic- Powder distributes more evenly than fresh garlic here and won't burn at high temperatures.
⏲️How to Make Baby Roasted Potatoes
- Mix together the seasonings and oil to ensure the rosemary is coated before adding the potatoes.
- I prefer to use my hands rather than a spoon to ensure each piece of potato is thoroughly coated with oil and seasoning.
- Spread them in a single layer on a sheet pan. Cut side down. No overlapping. If they're crowded, use two pans.
- Flip after 15 minutes and then continue cooking until they are golden and crispy on the outside and the inside is soft.
👩🏻🍳 Expert Tips
- A fully heated oven ensures immediate browning instead of steaming.
- For extra crispy roasted potatoes, preheat your sheet pan in the oven while it heats.
- Most roasted potato recipes overcrowd the pan. Space is everything. Give them room and they'll reward you.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Crispy Roasted Baby Potatoes with Rosemary
Ingredients
- 3 Tablespoons olive oil
- 3 Tablespoons minced fresh rosemary
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon calabrian chili paste or red pepper flakes
- 1 ½ pounds baby potatoes cut in half
Instructions
- Preheat oven to 425 F degrees.
- In a large bowl, mix all the ingredients together except the potatoes. Toss in the cut potatoes and stir until thoroughly coated.3 Tablespoons olive oil, 3 Tablespoons minced fresh rosemary, ¾ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon calabrian chili paste, 1 ½ pounds baby potatoes
- Spread the potatoes on the baking sheet in a single layer. Cut side down. Bake for 20 to 25 minutes, flip after 15 minutes.
Bev says
Good tips! They turned out perfectly. I also meet the honey mustard.