Rosemary Roasted Baby Potatoes

In our home, weeknight dinners are often a dance between deliciousness and speed. Let’s be honest, after a long day, elaborate meals are rarely on the menu. That’s where recipes like Rosemary Roasted Baby Potatoes become absolute lifesavers. I stumbled upon this recipe quite by accident, needing a quick side dish to accompany some grilled chicken. The result? Pure, unadulterated potato perfection. My family, even my notoriously picky eaters, devoured them. The crispy, golden-brown exterior gave way to a fluffy, melt-in-your-mouth interior, infused with the fragrant aroma of rosemary and garlic. They were so good, in fact, that they’ve become a regular fixture on our dinner table, often requested over fries or mashed potatoes! This isn’t just a side dish; it’s a flavor-packed experience that elevates any meal, and the best part? It’s incredibly easy to make. Whether you’re a seasoned cook or just starting out, these Rosemary Roasted Baby Potatoes are guaranteed to become a new favorite in your kitchen. Prepare to be amazed by the simplicity and incredible taste of this humble yet extraordinary dish.

Ingredients for Rosemary Roasted Baby Potatoes

This recipe is wonderfully simple, requiring just a handful of fresh, flavorful ingredients. Here’s what you’ll need to create potato perfection:

• Baby Potatoes (2 lbs): The star of the show! Baby potatoes, also known as new potatoes, are ideal for roasting because of their thin skins and naturally creamy texture. Look for varieties like Yukon Gold, red potatoes, or fingerling potatoes for the best results. They should be roughly uniform in size for even cooking.
• Fresh Rosemary (2-3 sprigs): Rosemary provides a distinctive, piney, and slightly peppery aroma that perfectly complements the earthy flavor of potatoes. Fresh rosemary is preferred for its vibrant fragrance, but dried rosemary can be used in a pinch (see notes below).
• Garlic (3-4 cloves): Garlic adds a pungent and savory depth to the dish. Fresh garlic cloves, minced or roughly chopped, infuse the potatoes with their aromatic oils as they roast.
• Olive Oil (1/4 cup): Olive oil is essential for roasting. It helps the potatoes crisp up beautifully, prevents them from sticking to the pan, and adds a subtle fruity flavor. Extra virgin olive oil is recommended for its superior taste and health benefits.
• Salt (1 tsp, or to taste): Salt is crucial for seasoning and enhancing the natural flavors of the potatoes. Kosher salt or sea salt are excellent choices.
• Black Pepper (1/2 tsp, or to taste): Freshly ground black pepper adds a touch of spice and complexity to the dish. Adjust the amount to your preference.
• Optional: Red Pepper Flakes (1/4 tsp): For a subtle kick of heat, a pinch of red pepper flakes can be added. This is entirely optional but can add a nice dimension to the flavor profile.

Instructions: How to Make Rosemary Roasted Baby Potatoes

Making Rosemary Roasted Baby Potatoes is incredibly straightforward. Follow these simple steps for perfectly roasted potatoes every time:

1. Preheat Your Oven to 400°F (200°C): Start by preheating your oven to 400°F (200°C). This high temperature is essential for achieving crispy, golden-brown potatoes. Make sure your oven is fully preheated before you put the potatoes in, as this will ensure even cooking and proper browning.
2. Prepare the Baby Potatoes: Wash the baby potatoes thoroughly under cold running water. There’s no need to peel baby potatoes as their skins are thin and tender, and they contribute to the crispy texture and nutritional value of the dish. If your potatoes are larger, you can cut them in half or quarters to ensure they cook evenly and are roughly the same size. Place the washed and cut potatoes in a large bowl.
3. Prepare the Rosemary and Garlic: Rinse the fresh rosemary sprigs under cold water and pat them dry with a paper towel. Strip the leaves from the rosemary sprigs by gently pulling them downwards along the stem. Roughly chop the rosemary leaves. Peel the garlic cloves and mince them finely or roughly chop them, depending on your preference. Mincing the garlic will release more of its flavor, while roughly chopped garlic will provide a milder, roasted garlic taste.
4. Toss Potatoes with Olive Oil, Rosemary, and Garlic: Pour the olive oil over the potatoes in the bowl. Add the chopped fresh rosemary, minced garlic, salt, and black pepper (and red pepper flakes, if using). Using your hands or a spatula, toss everything together until the potatoes are evenly coated with the olive oil and seasonings. Ensure that the rosemary and garlic are distributed well among the potatoes for maximum flavor infusion.
5. Arrange Potatoes on a Baking Sheet: Spread the seasoned baby potatoes in a single layer on a large baking sheet. It’s crucial to arrange them in a single layer and not overcrowd the pan. Overcrowding will steam the potatoes instead of roasting them, resulting in soggy potatoes rather than crispy ones. If necessary, use two baking sheets to ensure a single layer. For easier cleanup, you can line the baking sheet with parchment paper, but this is optional. Roasting directly on the baking sheet can actually enhance browning.
6. Roast in the Preheated Oven: Place the baking sheet with the potatoes in the preheated oven. Roast for 30-40 minutes, or until the potatoes are tender when pierced with a fork and golden brown and crispy on the outside. The exact roasting time will depend on the size of your potatoes and your oven.
7. Flip and Continue Roasting (Optional but Recommended): For even browning on all sides, you can flip the potatoes halfway through the roasting time, around 20 minutes. This will ensure that all sides of the potatoes get crispy and golden brown. Using a spatula, gently flip the potatoes and continue roasting for the remaining time.
8. Check for Doneness: To check if the potatoes are done, pierce one with a fork. It should be easily pierced and feel tender inside. They should also have a beautiful golden-brown color and crispy edges. If they are not yet tender, continue roasting for another 5-10 minutes, checking periodically.
9. Serve Hot: Once the potatoes are roasted to perfection, remove them from the oven. Let them cool slightly for a minute or two before serving. This allows them to crisp up even further. Serve immediately while they are hot and crispy. Rosemary Roasted Baby Potatoes are best enjoyed fresh out of the oven.

Nutrition Facts for Rosemary Roasted Baby Potatoes

This recipe is not only delicious but also offers some nutritional benefits. Here are the approximate nutrition facts per serving (based on 6 servings, using 2 lbs of baby potatoes and the ingredient quantities listed above). Please note that these are estimates and can vary based on specific ingredients and portion sizes.

• Serving Size: Approximately 1 cup of roasted baby potatoes.
• Calories per Serving: Around 180-220 calories. This is a moderate calorie count for a side dish, making it a relatively healthy option, especially compared to fried potatoes. The calories primarily come from the potatoes themselves and the olive oil.
• Fat: 8-10 grams per serving. The fat content comes mainly from the olive oil, which is a source of healthy monounsaturated fats. These fats are beneficial for heart health and overall well-being.
• Carbohydrates: 25-30 grams per serving. Potatoes are a good source of carbohydrates, which are your body’s primary source of energy. Baby potatoes contain complex carbohydrates, which are digested more slowly and provide sustained energy.
• Fiber: 3-4 grams per serving. Potatoes, especially with their skins on, are a decent source of dietary fiber. Fiber is essential for digestive health, helps regulate blood sugar levels, and can contribute to feelings of fullness.
• Vitamin C: Potatoes contain Vitamin C, an important antioxidant that supports the immune system and helps protect against cell damage. Roasting potatoes can slightly reduce Vitamin C content compared to boiling, but they still retain a good amount.

It’s important to remember that these are approximate values. For precise nutritional information, you can use online nutrition calculators, inputting the specific brands and quantities of ingredients you use.

Preparation Time for Rosemary Roasted Baby Potatoes

This recipe is wonderfully quick to prepare, making it ideal for busy weeknights or when you need a side dish in a hurry.

• Prep Time: Approximately 10-15 minutes. This includes washing and cutting the potatoes (if necessary), chopping the rosemary and garlic, and tossing everything together with olive oil and seasonings. The minimal prep time is one of the great advantages of this recipe.
• Cook Time: 30-40 minutes. The potatoes need to roast in the oven for 30-40 minutes to become tender and crispy. While they are roasting, you are free to focus on other aspects of your meal or simply relax.
• Total Time: Approximately 40-55 minutes. From start to finish, you can have delicious Rosemary Roasted Baby Potatoes on the table in under an hour, making it a perfect choice for a satisfying and relatively quick side dish. The majority of the time is hands-off oven time.

How to Serve Rosemary Roasted Baby Potatoes

Rosemary Roasted Baby Potatoes are incredibly versatile and pair well with a wide variety of dishes. Here are some serving suggestions to inspire you:

• As a Side Dish for Main Courses:
  • Roasted Chicken or Grilled Chicken: The earthy rosemary flavor complements poultry beautifully.
  • Steak or Roast Beef: A classic pairing, the crispy potatoes provide a delightful textural contrast to tender beef.
  • Pork Chops or Roasted Pork Tenderloin: Another excellent meat pairing, especially with the savory garlic and rosemary notes.
  • Fish or Seafood: Roasted potatoes are surprisingly good with baked salmon, grilled cod, or shrimp scampi.
  • Vegetarian Mains: Serve alongside lentil loaf, vegetarian shepherd’s pie, or grilled halloumi for a satisfying vegetarian meal.
• As Part of a Brunch or Breakfast:
  • Alongside Eggs: Perfect with scrambled eggs, omelets, or frittatas for a hearty brunch.
  • With Breakfast Meats: Pair with bacon, sausage, or ham for a flavorful breakfast spread.
  • In a Breakfast Hash: Roughly chop leftover roasted potatoes and add them to a breakfast hash with eggs, onions, and peppers.
• As an Appetizer or Snack:
  • With Dips: Serve warm roasted potatoes with dips like aioli, ranch dressing, or a creamy herb dip.
  • On Charcuterie Boards: Add small portions of roasted potatoes to charcuterie boards for a unique and savory element.
  • As a Finger Food: Roasted baby potatoes are easy to pick up and eat, making them great for parties and gatherings.
• Elevate Your Salads:
  • Warm Potato Salad: Use warm roasted baby potatoes instead of boiled potatoes in your potato salad for a richer flavor and crispier texture.
  • Mediterranean Salad: Add roasted potatoes to a Mediterranean salad with olives, feta cheese, cucumbers, and tomatoes.
  • Grain Bowls: Incorporate roasted potatoes into grain bowls with quinoa, roasted vegetables, and a tahini dressing.
• Holiday and Special Occasions:
  • Thanksgiving or Christmas Dinner: Rosemary Roasted Baby Potatoes are a fantastic alternative to traditional mashed potatoes, adding a touch of elegance and flavor to holiday feasts.
  • Potlucks and Gatherings: This side dish travels well and is always a crowd-pleaser at potlucks and parties.

Additional Tips for Perfect Rosemary Roasted Baby Potatoes

To ensure your Rosemary Roasted Baby Potatoes are consistently delicious and crispy, keep these helpful tips in mind:

1. Choose the Right Potatoes: Opt for baby potatoes or new potatoes, such as Yukon Golds, red potatoes, or fingerlings. These varieties have thin skins and a creamy texture that roasts beautifully. Avoid russet potatoes, which are better suited for baking or mashing.
2. Uniform Size Matters: Try to select baby potatoes that are roughly the same size. If you have larger potatoes, cut them into uniform pieces so they cook evenly. This prevents some potatoes from being overcooked while others are still undercooked.
3. Don’t Overcrowd the Pan: Spread the potatoes in a single layer on the baking sheet. Overcrowding will cause the potatoes to steam instead of roast, resulting in soggy potatoes. Use two baking sheets if necessary to ensure a single layer.
4. High Heat is Key: Roast the potatoes at a high temperature, 400°F (200°C), or even slightly higher (425°F/220°C) for extra crispiness. High heat promotes browning and crisping.
5. Use Enough Olive Oil: Don’t skimp on the olive oil. It’s essential for crisping the potatoes and adding flavor. Ensure the potatoes are well-coated with oil before roasting.
6. Season Generously: Salt and pepper are crucial for flavor. Season the potatoes generously with salt and pepper before roasting. You can also add other seasonings like garlic powder, onion powder, or paprika for extra flavor.
7. Fresh Rosemary is Best, but Dried Works Too: Fresh rosemary provides the best aroma and flavor. However, if you only have dried rosemary, use about 1 teaspoon of dried rosemary for every 2 sprigs of fresh rosemary. Add dried rosemary at the beginning of the roasting process to allow it to rehydrate and release its flavor.
8. Flip for Even Browning: For perfectly browned potatoes on all sides, flip them halfway through the roasting time. This ensures even crisping and color.

Frequently Asked Questions (FAQ) about Rosemary Roasted Baby Potatoes

Here are some common questions people ask about making Rosemary Roasted Baby Potatoes:

Q1: Can I use dried rosemary instead of fresh rosemary?
A: Yes, you can use dried rosemary if fresh rosemary is not available. Use about 1 teaspoon of dried rosemary for every 2 sprigs of fresh rosemary. Dried rosemary is more potent than fresh, so use it sparingly. Add it at the beginning of the roasting process.

Q2: Do I need to peel baby potatoes before roasting?
A: No, you do not need to peel baby potatoes. Their skins are thin and tender and become delightfully crispy when roasted. Peeling is optional but not necessary and removes some of the nutritional fiber.

Q3: How do I make sure my roasted potatoes are crispy?
A: To achieve crispy roasted potatoes, ensure you:
* Use high heat (400°F/200°C or higher).
* Don’t overcrowd the pan.
* Use enough olive oil to coat the potatoes.
* Flip the potatoes halfway through roasting.

Q4: Can I prepare Rosemary Roasted Baby Potatoes ahead of time?
A: While best served fresh and crispy, you can partially prepare them ahead of time. You can wash and cut the potatoes and toss them with olive oil and seasonings up to a few hours in advance. Store them covered in the refrigerator and roast them just before serving. Roasting them ahead of time and reheating is not recommended as they may lose some of their crispiness.

Q5: How do I store leftover roasted baby potatoes?
A: Store leftover Rosemary Roasted Baby Potatoes in an airtight container in the refrigerator for up to 3-4 days.

Q6: How do I reheat leftover roasted baby potatoes and keep them crispy?
A: To reheat leftover roasted potatoes and try to retain some crispiness, the best method is to reheat them in the oven or an air fryer. Preheat your oven or air fryer to 350°F (175°C) and reheat the potatoes for about 10-15 minutes, or until heated through and slightly crispy again. Microwaving is not recommended as it will make them soggy.

Q7: Can I add other herbs or spices to these roasted potatoes?
A: Absolutely! Rosemary Roasted Baby Potatoes are a great base for customization. You can add other herbs like thyme, oregano, or parsley. Spices like paprika, garlic powder, onion powder, or red pepper flakes can also be added for extra flavor.

Q8: Are Rosemary Roasted Baby Potatoes vegan and gluten-free?
A: Yes, this recipe for Rosemary Roasted Baby Potatoes is naturally vegan and gluten-free, making it suitable for a wide range of dietary needs. It contains no animal products or gluten-containing ingredients.

Enjoy making and serving these delicious and easy Rosemary Roasted Baby Potatoes! They are sure to become a beloved side dish in your kitchen.

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