This easy roasted whole baby potatoes recipe with rosemary is baked at 425F in the oven for about 20 minutes. Roasted baby potatoes are crispy on the outside and tender on the inside.
Who doesn't love roasted 'lil poppable colorful baby potatoes? This oven roasted baby potato recipe is simple to make and easy to eat.
Tips for Roasting Baby Potatoes
Space the baby potatoes out evenly on the baking sheet. They don't like to be crowded. Sure, there will be some whole mini potatoes rolling around and touching and that's ok, but try to give them space so that they can brown.
You may need two baking sheets if baby potatoes are too close together. You want them to roast and not steam, which is what they will do if they are placed too close together.
One sheet pan will hold ~ 2 pounds of baby potatoes. Bake baby potatoes at 425F for 20-25 minutes uncovered or until crispy on the outside and tender on the inside.
Know your oven! Did the potatoes not get crispy or roasted at 425F? Chance are that your oven runs cold. Increase the temperature next time by 25 degrees and see what happens.
Last minute trouble shooting is to broil the baby potatoes the last couple minutes on low. But! Watch them carefully because they could burn or dry out.
It's hard to tell what roasted looks like because the red and white little potatoes all turn brown after cooking. Taste them if you're unsure if they are done or not.
Variations on Whole Roasted Baby Potatoes
The one thing that I love about a basic cooking recipe is that it can be made / modified a ton of different ways. Don't be afraid to explore your herb/spice/oil/vinegar cabinet.
This is a basic recipe for roasting small potatoes. Different herbs (both fresh and dry) can be used during the cooking process or as a garnish after cooking.
So throw on your favorite herb before or after cooking and give it a try. Some of my favorite herbs (besides rosemary) are sage and thyme. A fresh chive or parsley garnish is super fresh too on roasted minis.
Don't like rosemary? Cool, skip it. This roasted baby potato recipe can stand on its own with just olive oil, salt, and pepper.
Add your favorite spices. Give the roasted baby potatoes an Indian flare with curry powder. Visit a Mexican influence with some cumin. Add some coconut oil instead of olive oil and some chili flakes for some of the tropics.
Like dairy? Knock it out by garnishing roasted potatoes with some grated Parmesan and a dollop of sour cream. Add a little garlic before cooking or garnish with some crispy cooked chopped bacon or cooked sausage.
Whole Roasted Baby Potato FAQS
Cook potatoes at 425F spaced out evenly on a baking sheet for ~20 - 25 minutes.
Roast those lil guys for around 22-25 minutes turning once. They should be crispy on the outside and tender on the inside.
Necessary is a pretty dramatic word for baby potatoes because they cook pretty evenly and pretty fast at a high temperature. I'm sure there is some benefit to parboiling but the beauty of this recipe is that it is easy and fast. Save the parboiling for very large potatoes.
Serving Suggestion
Serve this poppable Rosemary Baby Potatoes with a complementary dish like:
Things In My Kitchen:
- Over the Sink Colander - for rinsin' them taters.
- 13 x 18 "Jellyroll" Baking Sheets - perfect for roastin' potatoes.
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Easy Roasted Whole Baby Potatoes with Rosemary
EatSimpleFood.com
This easy roasted whole baby potatoes with rosemary recipe will help you get dinner on the table in a flash. Bake at 425F ~ 20-25 minutes total.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6
- Category: Side Dish
- Method: Oven
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 2 lb baby potatoes
- 3 Tbsp e.v. olive oil
- 1 ½ tablespoon fresh rosemary, chopped
- ½ teaspoon salt
- pinch black pepper
- parsley - optional as garnish
- sour cream - optional as garnish
Instructions
- Preheat oven to 425F.
- Line a baking sheet with aluminum foil (optional for quick clean up).
- Mix potatoes in a bowl with olive oil, rosemary, salt, and pepper. Toss spaciously onto a baking sheet.
- Roast (uncovered) ~10 minutes, move potatoes around and redistribute evenly, and bake for ~ 12 - 15 minutes or until crispy on the outside and tender on the inside.
- Add salt to taste. Top with fresh chopped parsley and add sour cream if you like. Happy Eating! Beckie
Notes
- Use two baking sheets if potatoes are too close together. You want them to roast and not steam, which is what they will do if they are placed to close together.
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