Description
These Roasted Baby Potatoes are crispy on the outside, tender on the inside, and bursting with flavor from fresh rosemary and garlic. They make the perfect side dish for any meal, from weeknight dinners to holiday feasts!
Ingredients
Units
Scale
- 1 1/2 lbs baby potatoes (red, yellow, or mixed), halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (optional, for extra depth)
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
- 1/2 teaspoon red pepper flakes (optional, for a spicy kick)
- 2 tablespoons grated Parmesan cheese (optional, for extra flavor)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Step 1: Preheat the Oven
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper or lightly grease it.
Step 2: Season the Potatoes
- In a large bowl, toss the halved baby potatoes with olive oil, garlic, salt, black pepper, smoked paprika, rosemary, and red pepper flakes.
Step 3: Roast the Potatoes
- Spread the potatoes cut-side down in a single layer on the baking sheet.
- Roast for 25-30 minutes, flipping halfway, until golden brown and crispy.
Step 4: Finish & Serve
- Remove from the oven and sprinkle with Parmesan cheese (if using) and fresh parsley.
- Serve hot and enjoy!
Notes
- No fresh rosemary? Use thyme or oregano for a different twist.
- Want them extra garlicky? Add roasted whole garlic cloves to the pan.
- Prefer air-frying? Cook at 400°F (200°C) for 15-20 minutes, shaking halfway.
Nutrition
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg