These salt-crusted, roasted baby potatoes with rosemary and garlic make an ideal side dish, and they take only a few minutes to prepare before going into the oven.
These roasted baby potatoes are simple and satisfying. Crisp on the outside, tender on the inside, and seasoned with garlic and rosemary, they’re one of those dishes that feels effortless but tastes special.
I keep returning to this recipe because it’s reliable, versatile, and quick to assemble. Whether you need an easy weeknight side, a contribution for a potluck, or something to pair with a roast, these potatoes work every time.
They’re also a hit with picky eaters in my house—my older son prefers potatoes this way, and he asks for them regularly.
The method is straightforward: toss halved or whole baby potatoes with olive oil, coarse salt, rosemary, and minced garlic, spread them on a baking sheet, and roast at a high temperature until the skins are crisp and the centers are tender. A quick flip halfway through helps ensure even browning, though the potatoes do fine if you skip flipping in a pinch.
Small adjustments let you tailor the dish to your pantry. If you prefer, omit the garlic and rely on rosemary and salt alone for a cleaner flavor. Fresh rosemary can be used instead of dried—just chop it finely and use about one tablespoon of fresh for this batch. Dried rosemary works well because it’s concentrated and easy to keep on hand.
How long does it take to roast small potatoes?
Roast baby potatoes at 425°F (220°C) for about 40–45 minutes. This time range produces crisp skins and soft, fork-tender interiors. Very small potatoes may become tender a few minutes earlier, but the full time helps build a nicely browned exterior.
How do you cook baby potatoes in the oven?
To roast baby potatoes, toss them in a bowl with olive oil, kosher salt, rosemary, and minced garlic. Spread the potatoes in a single layer on a rimmed baking sheet so air circulates and they brown evenly. Roast in a preheated oven at 425°F, turning once about halfway through the bake time for even crisping.
How do I make crispy baby potatoes?
For crisp skins, roast at a high temperature and make sure the potatoes are well coated with oil. Use extra virgin olive oil or another neutral oil if you prefer. Give the potatoes enough space on the pan so they roast rather than steam—crowded potatoes will stay softer. A flip halfway through helps all sides get golden.
How to make Roasted Baby Potatoes with Rosemary and Garlic:
- Taste variations: Omit the garlic for a simpler dish, or add a squeeze of lemon and a sprinkle of parmesan after roasting for brightness and depth.
- Herb swaps: Use 1 tablespoon chopped fresh rosemary in place of 1 teaspoon dried, or try thyme for a different herbaceous note.
- Scaling: This recipe makes about 2 1/2 pounds of baby potatoes, which typically feeds four to six people depending on portion size. As a guideline, plan roughly 1/2 pound of baby potatoes per person, adjusting for appetites and side dishes.
Related potato ideas
- Roasted garlic mashed potatoes — a creamy, garlicky side to complement roasted meats.
- Twice-baked potatoes with cheddar and broccoli — a heartier, indulgent option for dinner.
- Instant Pot mashed potatoes — a fast, no-fuss way to prepare smooth mashed potatoes when short on time.
Roasted Baby Potatoes with Rosemary and Garlic
Salt-crusted, rosemary-scented baby potatoes roasted with garlic make an easy, flavorful side dish that’s ready in under an hour.
5 minutes
45 minutes
50 minutes
Ingredients
- 2 1/2 pounds baby potatoes
- 1/2 tablespoon kosher salt
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
- 2–3 cloves garlic, minced (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper for easier cleanup.
- In a large bowl, toss the potatoes with salt, olive oil, rosemary, and garlic until evenly coated.
- Spread the potatoes in a single layer on the prepared sheet. Roast for about 45 minutes, flipping once halfway through, until they are fork-tender and the skins are crisp. Serve hot.
Notes
Tip: For extra crispness, place the baking sheet on the lower rack for the first half of roasting, then move to the middle to finish browning. If you like, finish with a sprinkle of flaky sea salt and fresh herbs just before serving.
Source: Slightly adapted from a classic salt-crusted potato method.
Nutrition Information
Yield:
4
Serving Size:
4
Amount Per Serving:
Calories: 198
Total Fat: 3.8g
Saturated Fat: 0.6g
Cholesterol: 0mg
Sodium: 901mg
Carbohydrates: 36g
Fiber: 7.3g
Sugar: 0g
Protein: 7.4g