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.
👩🏻🍳Jen's Testing Notes
- 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.
Loretta says
It was delicious!
Jen Wooster says
Thanks!
Bev says
Good tips! They turned out perfectly. I also meet the honey mustard.