Roasted Baby Potatoes with Rosemary

Total Time:
30 min
10 min
20 min

4 servings

  • 2 pounds small potatoes, baby Yukon gold or red skin potatoes
  • 6 cloves garlic, cracked away from skin
  • 2 to 3 tablespoons extra-virgin olive oil, enough to just coat potatoes
  • 2 tablespoons fresh rosemary leaves, chopped
  • Salt and freshly ground black pepper

Preheat oven to 450 degrees F.

Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.

Place potatoes on center rack of oven and roast 20 minutes, until just tender.

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    41 Reviews
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    I take a handful of pesto sauce and massage it all over each potato, cut them in half and roast them face down. Salt and pepper, perfect!
    very tasty and super easy : --- Made me totally feel oh so chef-y :
    I have a gas oven and done this recipe twice, different temperatures. The garlic burns every time, lowered the temp. to 400 after checking during the cooking and the garlic still burned up. What can I do to keep the garlic from burning ? The potatoes are very good !
    Add the garlic after the potatoes have cooked for 10 min.
    It was so good! i justed added my own spices and everyone enjoyed eating it and came back for seconds. It was also supper easy!
    Wonderful! Very flavorful and super easy to make. I served them with Paula Deen's herb crusted pork tenderloin. The rosemary in both dishes complimented each other tremendously.
    Super simple and super yummy!!
    Delice, i was awesome by the simplicity and the pack of flavor in them, recommend it 100%
    These are fantastic. Like some other reviewers, I minced the garlic and chopped the rosemary, then combined the ingredients in a bowl before putting them on a baking sheet. I made sure all of the potatoes were skin-side up (face down) on a nonstick sheet, and these are the best potatoes I've had in ages!
    but the recipe doesn't say to cut them.
    This was good.. The only thing I had to cook it for about 15 min more. I would recommed this if you like garlic flavor..
    My husband LOVES these potatoes and he is a very picky eater. I usually cut up the potatoes in small pieces but it always takes longer than 20 minutes to bake. Still delicious though! The house smells wonderful while cooking these! Must try.
    I didn't have any rosemary, so I substituted Italian seasoning instead and it was fantastic. Serving it as a side dish with a steak cooked on the grill and a Caesar salad made a really nice meal. In addition, I quartered the potatoes instead of just cutting in half since they were somewhat large.
    This recipe is very good! I really think that if you haven't tried this recipe you should!
    I love making these potatoes. It tastes even better when you put all the ingredients in a bowl first and mix it together before moving it to the pan. Also, cutting the potatoes smaller gives a crisper taste.
    Easy and great flavor!
    potatoes facing bottom of pan brown nicely
    This recipe is a great side dish for so many dinner menus. Rachel is very specific about cooking times, which I really appreciate. Thanks!
    the taste of rosemary was wonderful and it real made the potatoes have a fresh taste to them.
    I have been using this receipe for 2 years now, and it is always a big hit. The potatoes come out crunchy on the outside and tender and creamy on the inside. I serve them with sour cream and chives, or with sour cream and dill. They are wonderful!!!!
    I love this recipe. It's so easy. And such a great alternative to French fries. I like to put the potatoes in a bowl to combine the oil and spices more evenly.
    This has become I and my families favorite way to eat potatoes. Great taste with minimum fuss.
    This has to be my favorite potatoe recipe. They were so tender and golden, the rosemary was a great flavor, just be sure to add lots of salt.
    Unlike RR I found that mixing all the ingredients in a big bowl was easier. It helped me insure that all the pieces were well coated with the EVOO and the salt & pepper. I also added more garlic and rosemanry and smashed my pieces up a bit to get the perfume out.
     Lastly I used 1# each or reds and yukons - for variety since my market had them both in stock
    Very easy to prep and cook
    You can neve go wrong with Rosemary Potatoes with just about any dish. It works well as a quick fix for a side dish!
    These are wonderful and fast!!!!!!!
    This recipe is fast and easy.
    Nothing very exciting about this recipe. I added extra olive oil, and some butter. It is a nice, basic recipe.
    I made these for my mom. They were easy & delicious. I used red potatoes instead.
    I've fixed these twice now and everyone loves them. I was worried that the rosemary would take over, but it doesn't. Try it.
    great taste, great look. great recipe
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