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–+ servings

Roasted Baby Potatoes

Simple roasted baby potatoes tossed with olive oil, fresh rosemary, salt, and pepper. A speedy weeknight side, or easy pre-dinner nosh or appetizer!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 ½ pounds unpeeled golden baby potatoes rinsed and dried thoroughly
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh rosemary finely chopped
  • ½ teaspoon sea salt or to taste
  • ¼ teaspoon freshly ground black pepper
  • Optional garnish: chopped parsley or grated Parmesan

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, combine the rinsed potatoes, olive oil, rosemary, salt, and pepper. Toss until each potato is evenly coated.
  3. Spread the potatoes in a single layer on the prepared baking sheet, cut-sides down if halved for extra crisp.
  4. Roast for 20–25 minutes, stirring once halfway, until skins are golden and interiors are tender.
  5. Remove from oven, transfer to a serving dish, and garnish as desired. Serve hot and enjoy!
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