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Crispy Roasted Baby Potatoes with Rosemary
Crispy on the outside and impossibly fluffy within, these roasted baby potatoes are a highly versatile side. Tossing them in olive oil and fresh rosemary creates a fragrant, savory crust that pairs beautifully with almost any main course. A hot oven ensures they'll turn perfectly golden brown. They're a reliable staple you can serve alongside everything from Sunday roasts to casual chicken dinners.
Equipment
- Oven
- Baking sheet
Ingredients
- 5 pounds assorted small potatoes, such as red, white, purple, or golden, cut in half
- 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 toss them thoroughly with the olive oil, rosemary, salt, and black pepper until evenly coated. Good oil coverage is essential for a crispy skin.
- 2Roast the potatoes for 30 to 40 minutes, turning them occasionally so they brown evenly. Remove them from the oven once 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 bite-size pieces.
- Swap: Fresh thyme or dried herbs work well if you don't have fresh rosemary on hand.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to restore crispness.