Rosemary Roasted Baby Potatoes


These rosemary roasted baby potatoes stem from Ina Garten. My mom has been making them for several years, but this was my first attempt. My husband and I were very pleased with the results, (and our house had a beautiful rosemary scent for two days after cooking them). I used small baby red potatoes, so they didn’t take quite as long in the oven as Ina’s recipe. Fresh rosemary will yield the best flavor, but you can always substitute dried if necessary.


Rosemary Roasted Baby Potatoes
Prep time
Cook time
Total time
Serves: 2-3
  • 1½ pounds small baby red potatoes, halved
  • 3 Tablespoons dark virgin olive oil
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoons minced garlic (3 cloves)
  • 2 tablespoons minced fresh rosemary leaves (or 2 teaspoons dried rosemary)
  1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
  2. In a medium bowl, stir together: olive oil, salt, pepper, garlic and rosemary.
  3. Add the halved potatoes and toss until they are well coated. Dump the potatoes on the prepared baking sheet, place cut (flat) side down, and spread out into one layer.
  4. Place baking sheet in the middle rack of the oven. Bake for 15 minutes. Remove from oven, flip so that the cut (flat) side is up. Bake an additional 15 minutes or until done.


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