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Crispy Roasted Baby Potatoes with Fresh Rosemary
Golden and crisp on the outside with a fluffy, tender center, these roasted potatoes go with practically everything. Tossing them in olive oil and fresh rosemary builds a savory, aromatic crust while the hot oven does all the heavy lifting. You'll love how easily they round out a meal, whether you're serving a casual Tuesday roast or a big holiday spread. Using a colorful mix of red, purple, and golden varieties makes the final plate look fantastic.
Equipment
- Oven
Ingredients
- 5 pounds ASSORTED SMALL POTATOES, SUCH AS RED, WHITE, PURPLE, OR GOLDEN, CUT IN HALF
- ¼ cup OLIVE OIL
- 2 tablespoons CHOPPED FRESH ROSEMARY OR THYME OR 1 TEASPOON DRIED ROSEMARY OR THYME
- 1½ teaspoons SALT
- ½ teaspoon COARSELY GROUND BLACK PEPPER
Instructions
- 1Heat the oven to 425°F. Place the halved potatoes in a large 17 by 11.5-inch roasting pan, then add the olive oil, rosemary, salt, and black pepper. Toss everything together until the potatoes are thoroughly coated. An even layer of oil ensures they crisp up rather than steam.
- 2Place the pan in the oven and roast for 30 to 40 minutes. Stir the potatoes occasionally during cooking until they're tender on the inside and golden brown on the outside.
Notes
- Swap: If you can't find baby potatoes, substitute larger potatoes cut into uniform bite-size pieces.
- Tip: Use a mix of red, white, purple, and golden potatoes for a beautiful presentation.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm them in a 400°F oven or air fryer for a few minutes to restore their crispy edges.