Oven Roasted Baby Potatoes

Oven Roasted Baby Potatoes with Rosemary, Olive Oil, and Salt! A healthy potato side dish with minimal effort!

Rosemary potatoes from the oven are not only quick and easy to make but also incredibly versatile. They pair beautifully with green salads, vegetable casseroles, or as a tasty side for your summer barbecues and Thanksgiving dinner.

Using small potatoes, also known as baby or new potatoes, ensures a delicate texture that makes these little gems extra special. Plus, they can be baked with the skin on, adding to the simplicity of this recipe.

With just a handful of fresh rosemary, a drizzle of olive oil, and a sprinkle of herb salt, these potatoes transform into a mouthwatering dish that’s sure to impress. And if you want to take them to the next level, try serving them with wild garlic pesto, tzatziki, chimichurri, chipotle mayo, herb butter, sour cream, or your favorite dip. Enjoy!

Visual Step-by-Step Instructions

Making oven-roasted mini potatoes is very easy! Here’s the recipe with step-by-step pictures for those who prefer a visual guide! 😉 Also, feel free to check out the recipe video!

1. Wash the baby potatoes thoroughly, no need to cut them.
2. In a baking dish/casserole, combine the baby potatoes, olive oil, rosemary, salt, and pepper. Toss everything together until the potatoes are well coated. → If you like, you can add a halved garlic clove and spices of your choice.
3. Bake for 30 minutes, or until the potatoes are golden brown and crispy on the outside and fork tender on the inside. Stir the potatoes halfway through the cooking time to ensure even roasting.

Variations

• Garlic lovers can add one crushed garlic clove, some minced garlic, or a pinch of garlic powder.
• For a spicy kick, add red pepper flakes.
• Sprinkle in the last 10 minutes of the baking time with grated Parmesan cheese for a cheesy crust.
• Garnish with fresh herbs such as parsley or dill just before serving.

Storage Instructions

Store leftover potatoes in an airtight container in the refrigerator. They stay fresh for up to 3 days.

You can turn the leftovers into a potato salad. Cut them into bite-sized pieces, pour a little hot water or vegetable broth (1-2 tablespoons) over them, let them sit briefly, then mix with a dressing of your choice. Feel free to add minced shallots and fresh dill. Or follow this recipe for a potato salad from scratch!

More Sheet Pan Side Dishes

• Smashed Baby Potatoes
• Roasted Vegetable with Feta
• Roasted Brussels Sprouts

📖 Recipe