Crispy Roasted Baby Potatoes with Rosemary
These crispy roasted baby potatoes with rosemary are a simple sheet pan side dish. Roasted at high heat for golden brown edges and fluffy centers, they’re the perfect easy side for weeknight dinners or holiday meals.
Servings: 4
Calories: 225kcal
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.
- Spread the potatoes on the baking sheet in a single layer. Cut side down. Bake for 20 to 25 minutes, flip after 15 minutes.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F oven or air fryer to bring back the crisp edges. The microwave works, but the texture will soften. Do not freeze.
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