Oh my goodness, let me tell you about the joy of cooking with fresh ingredients! There’s something so magical about the aroma of herbs filling your kitchen, and these Rosemary Roasted Baby Potatoes are no exception. I just love how easy it is to transform simple potatoes into a side dish that steals the show. They’re crispy on the outside, fluffy on the inside, and infused with fragrant rosemary. Trust me, once you take that first bite, you’ll be hooked! Whether you’re serving them alongside a juicy roast or a cozy veggie stew, these little gems will elevate any meal to something truly special. I can practically taste them already!
Ingredients List
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
How to Prepare Rosemary Roasted Baby Potatoes
Preheat the Oven
First things first, you’ll want to preheat your oven to 400°F (200°C). This step is super important because it ensures that your potatoes roast evenly and get that gorgeous golden brown color. While the oven’s heating up, you can get started on prepping the potatoes!
Prepare the Potatoes
Now, grab those lovely baby potatoes and give them a good wash under cool running water to remove any dirt. Once they’re clean, cut each potato in half. This not only helps them cook faster but also allows for even better flavor absorption from the olive oil and herbs. Trust me, cutting them in half makes a big difference!
Mix Ingredients
In a large mixing bowl, add the halved potatoes along with 3 tablespoons of olive oil, 2 tablespoons of chopped fresh rosemary, 1 teaspoon of garlic powder, and a sprinkle of salt and pepper. Now, it’s time to get your hands in there! Toss everything together until the potatoes are thoroughly coated in that aromatic mixture. The smell is heavenly, and you’ll be so excited to get them in the oven!
Roast the Potatoes
Next, spread the seasoned potatoes in a single layer on a baking sheet. Make sure they’re not crowded, as this helps them roast instead of steam. Pop them in the preheated oven and roast for about 25-30 minutes. Keep an eye on them; you want them to be golden brown and tender when you poke a fork in. The crispy edges and fluffy insides are what make these Rosemary Roasted Baby Potatoes truly irresistible!
Why You’ll Love This Recipe
- Deliciously crispy on the outside and fluffy on the inside.
- Infused with fragrant rosemary that elevates the flavor.
- Super easy to prepare with just a few simple ingredients.
- Perfect as a side for any meal, from roasts to salads.
- Versatile enough to customize with your favorite herbs and spices.
Tips for Success
To make sure your Rosemary Roasted Baby Potatoes turn out perfectly every time, there are a few handy tips to keep in mind. First, always opt for fresh rosemary if you can; it really amps up the flavor! Dried herbs just don’t have the same punch. Also, if you’re using larger potatoes, you might want to adjust the cooking time. Just cut them into smaller pieces to ensure they roast thoroughly and evenly—about 30-35 minutes should do the trick for larger chunks. And don’t forget to give them a little toss halfway through roasting! This helps achieve that lovely crispiness on all sides. Trust me, these little tweaks can make a world of difference!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you choose. The values provided here are approximate and meant to guide you. For a serving size of 1 cup of Rosemary Roasted Baby Potatoes, you can expect about 180 calories, with 8g of fat, 26g of carbohydrates, and 3g of protein. Always adjust based on your own preferences and ingredients!
FAQ Section
Can I use different herbs instead of rosemary?
Absolutely! While rosemary is my favorite for its aromatic flavor, you can experiment with herbs like thyme, oregano, or even a mix of Italian herbs for a different twist. Just keep in mind that the taste will vary, but it’ll still be delicious!
How do I store leftover Rosemary Roasted Baby Potatoes?
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Just reheat them in the oven or a skillet to keep that crispy texture!
Can I make these potatoes ahead of time?
Yes, you can prep the potatoes and toss them with the olive oil and herbs a few hours in advance. Just keep them covered in the fridge until you’re ready to roast. It saves time when you’re busy preparing other dishes!
What if I don’t have baby potatoes?
No problem! You can use regular potatoes; just cut them into smaller, even-sized pieces to ensure they cook through at the same time as the baby potatoes. Adjust the cooking time as necessary!
Are Rosemary Roasted Baby Potatoes gluten-free?
Yes, this dish is naturally gluten-free! It’s a perfect side for anyone following a gluten-free diet. Enjoy without worry!
Serving Suggestions
These Rosemary Roasted Baby Potatoes are incredibly versatile and pair wonderfully with a variety of dishes! They make a fantastic side for a juicy roast chicken or a succulent pork tenderloin. If you’re in the mood for something lighter, serve them alongside a fresh garden salad topped with a zesty vinaigrette. They also complement grilled veggies beautifully, making your meal colorful and delicious. Honestly, you can’t go wrong here—these potatoes will elevate any dish you choose to serve them with!
For more delicious recipes, check out our all recipes page!
For tips on the health benefits of rosemary, visit Healthline.
Print
Rosemary Roasted Baby Potatoes That Will Delight Your Palate
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
These rosemary roasted baby potatoes are crispy on the outside and fluffy on the inside with a fragrant herb flavor.
Ingredients
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the baby potatoes and cut them in half.
- In a large bowl, combine the potatoes, olive oil, rosemary, garlic powder, salt, and pepper.
- Toss until the potatoes are well coated.
- Spread the potatoes in a single layer on a baking sheet.
- Roast for 25-30 minutes or until golden brown and tender.
- Serve warm.
Notes
- Use fresh rosemary for the best flavor.
- Adjust cooking time based on the size of the potatoes.
- Leftovers can be stored in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Rosemary Roasted Baby Potatoes