Description
These crispy roasted baby potatoes are tossed in garlic, fresh rosemary, and olive oil, then baked to golden perfection. A classic, no-fail side dish that pairs well with any main course!
Ingredients
Units
Scale
- 1 1/2 lbs baby potatoes, halved
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 1 tbsp unsalted butter, melted (optional, for extra richness)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare potatoes: In a large bowl, toss the halved baby potatoes with olive oil, garlic, rosemary, salt, pepper, and red pepper flakes (if using).
- Arrange on baking sheet: Spread the potatoes in a single layer, cut-side down for maximum crispiness.
- Roast for 30–35 minutes, flipping halfway through, until golden brown and crispy.
- Finish & serve: Drizzle with melted butter (if using) and garnish with fresh parsley. Serve hot!
Notes
- For extra crispiness: Soak the potatoes in cold water for 15 minutes before roasting, then pat dry.
- Swap the herbs: Try thyme or oregano instead of rosemary.
- Add cheese: Sprinkle with grated Parmesan in the last 5 minutes of roasting.
- Make it zesty: Add a squeeze of lemon juice before serving.
- Details
Nutrition
- Calories: ~180
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg