Crispy rosemary garlic baby potatoes are an incredibly simple and easy way to add flavor to any meal. It’s easy to prep this side dish while making the main dish for dinner since these potatoes do take a bit to cook. You just have to turn them once while they are baking.

Low on Time?

If you’re low on time, don’t fret. You can speed up cooking by boiling them first for 15 minutes until they are fork-tender. Then, smash them down with the bottom of a glass and prepare the potatoes with the directions below.

If you smash the potatoes before baking, they will end up even crispier when they come out of the oven.

The downside of preparing your potatoes this way is that it’s more labor than just shoving them in your oven. And you’ll need to wash another pot. But it will save you a bit of time when you prepare them this way.

An Affordable Side Dish

Making a potato side dish for dinner is an affordable side dish for any meal. The humble potato is a canvas that can be turned into many different dishes, it’s always a good idea to have a pound or two on hand. Potatoes will also last a full year if stored correctly.

I actually used a toaster oven for these and they turned out like they would in a regular oven. The beauty of using baby potatoes is that you don’t have to skin or cut them, you can just wash them and then use the potatoes as is.

Crispy rosemary garlic baby potatoes complement almost any meat dish. I enjoy serving them with this herb-crusted rack of lamb recipe.

This is an affordable side that will feel fancy. Elevate the humble potato for your dinner tonight!

Crispy Rosemary Garlic Baby Potatoes

5 from 1 vote

Recipe by Sarah Course: Easy Recipes, Quick & Easy, Side Dish

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

1 bag baby potatoes (about 1.5 pounds baby potatoes )
3 cloves fresh garlic
3 sprigs fresh rosemary
3 tbsp olive oil
salt & pepper to taste

Directions

Prep your ingredients. Wash your potatoes and remove any eyes. Preheat your oven to 350 degrees Fahrenheit.
Season your potatoes. Coat the potatoes in olive oil and finely chop the garlic and rosemary. Toss to coat evenly. Season with salt and pepper.
Bake. Bake the potatoes for 50 minutes, turning half way through. Potatoes will be done when they are fork-tender and the skins of the potatoes are brown and look bubbly.
Serve. Remove from oven and cool slightly before serving. Potatoes will be hot! Serve immediately.

Notes

To accelerate cooking, you can boil the potatoes first until fork-tender, smash them with a heavy cup, and then bake the potatoes with the directions above.

Did you make these crispy rosemary garlic baby potatoes? How did it turn out? Tell me in the comments below.