These Roasted Rosemary Baby Potatoes will quickly become your new favorite way to make potatoes - slightly crispy on the outside, incredibly tender on the inside, and full of fresh herbs.
My brother and I have been talking about these potatoes for almost two months now and both finally got around to making them. The story goes that about two months ago, on a cold summer night, my aunt made these amazing roasted baby potatoes covered in olive oil and fresh herbs from her garden. We were all literally fighting for the last potato and sopping up the herby, olive oil goodness with anything left on our plates. When asked her secret to these mind blowing potatoes, she let us know that the first step is disabling the fire alarms and after that it is all about the roasting. Just mince up some fresh herbs, toss everything in olive oil, and roast at a really high temperature until the potatoes are fork tender and browning on the outside. It takes awhile, but it is absolutely, without a doubt worth it.
Roasted Rosemary Baby Potatoes
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- 1.33 lbs. fingerling potatoes (or any baby or small potato)
- 2 tbsp. olive oil
- 2 tbsp. fresh rosemary (or other herbs)
- 3/4 tsp. kosher salt
- 1/2 tsp. pepper
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Preheat the oven to 450 degrees. Toss the potatoes with olive oil, rosemary (or any fresh herbs), salt, and pepper.
Roast for 45-60 minutes, shaking the pan occasionally, until the potatoes are fork tender.
Shortcut: To speed up the cooking of these potatoes you can par-cook them in boiling water or in the microwave. You can also quarter them and they will cook in about 20-25 minutes
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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