Oh wow, let me tell you about these Rosemary Roasted Baby Potatoes! They’re like little golden nuggets of goodness that are crispy on the outside and fluffy on the inside. The moment they come out of the oven, the fragrant aroma of fresh rosemary fills the kitchen, and trust me, your taste buds will be dancing! These potatoes are not just a side dish; they’re a flavor-packed delight that can elevate any meal. Plus, the combination of the earthy rosemary and the rich olive oil creates a perfect harmony that’s simply irresistible. I mean, who can resist a dish that looks as good as it tastes? I promise you’ll be coming back for seconds—maybe even thirds! So, let’s get cooking!
Ingredients List
- 2 pounds baby potatoes, washed and cut in half
- 3 tablespoons olive oil for that rich, savory flavor
- 2 tablespoons fresh rosemary, chopped to release its fragrant oils
- 1 teaspoon garlic powder to add a touch of warmth
- Salt and pepper to taste, because you want every bite to be perfectly seasoned
How to Prepare Rosemary Roasted Baby Potatoes
Preparing these rosemary roasted baby potatoes is a breeze, and I can’t wait to share the steps with you! Trust me, following these simple directions will have your kitchen smelling amazing in no time.
Step 1: Preheat the Oven
First things first, we need to preheat the oven to 400°F (200°C). This step is crucial because a hot oven is key to achieving that crispy exterior we all love. So, go ahead and set that temperature while you prep the potatoes!
Step 2: Prepare the Potatoes
Now, grab those baby potatoes and give them a good wash. I like to scrub them lightly to get rid of any dirt. Once they’re clean, cut them in half. This not only helps them cook evenly but also allows that delicious rosemary flavor to seep in better!
Step 3: Combine Ingredients
In a large mixing bowl, toss the halved potatoes with the olive oil, chopped rosemary, garlic powder, salt, and pepper. I really like to make sure every potato is well-coated, so give them a good toss! It’s like giving them a little spa treatment before they hit the oven.
Step 4: Roast the Potatoes
Next, spread the potatoes in a single layer on a baking sheet. This will give them room to crisp up beautifully! Pop them in the preheated oven and roast for about 25-30 minutes, or until they’re golden brown and fork-tender. Just keep an eye on them, as ovens can vary!
Step 5: Serve Warm
Finally, once they’re out of the oven, serve those potatoes warm. Seriously, they taste best when they’re freshly roasted! You’ll appreciate that crispy texture and aromatic flavor the most at this point. Enjoy every delicious bite!
Tips for Success
To really nail these rosemary roasted baby potatoes, I’ve got a few tips that will make all the difference. First, use fresh rosemary—dried just doesn’t pack the same punch! And don’t skip the olive oil; it’s essential for that crispy texture. If you want an even more intense flavor, feel free to add some minced garlic alongside the garlic powder.
Also, make sure to give the potatoes plenty of space on the baking sheet. Crowding them can lead to steaming instead of roasting, which we definitely want to avoid! Lastly, keep an eye on them towards the end of cooking. Ovens can be sneaky, and you want that perfect golden brown without burning. Trust me, these little tweaks will have you serving up potato perfection!
Nutritional Information
When it comes to these delightful rosemary roasted baby potatoes, you might be wondering about the nutrition they offer. Here’s a rough estimate of the nutritional values per serving (about 1 cup):
- Calories: 180
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Sugar: 1g
- Sodium: 150mg
- Cholesterol: 0mg
Please keep in mind that these values are estimates based on typical ingredients. Depending on the specific brands and quantities you use, the numbers might vary slightly. But hey, enjoying these tasty potatoes is what matters most!
FAQ Section
Can I use other herbs?
Absolutely! While rosemary is a classic choice that brings a lovely fragrance and flavor, you can mix things up with other herbs too. Thyme is a fantastic alternative and adds a slightly earthy taste. Oregano or parsley can also work wonders, giving your potatoes a fresh twist. Just remember, if you’re experimenting with dried herbs, use about a third of what you would for fresh since the flavors are more concentrated!
How do I store leftovers?
If you happen to have any leftovers (which is rare, trust me!), let them cool completely before storing. Place them in an airtight container and pop them in the fridge. They’ll last for about three days. When you’re ready to enjoy those crispy potatoes again, just reheat them in the oven at 350°F (175°C) for about 10-15 minutes. This will help revive that wonderful texture!
Can I make this dish vegan?
You bet! This recipe is already vegan-friendly since it doesn’t contain any animal products. Just ensure the olive oil you’re using is good quality, and you’re all set. You can even add a splash of lemon juice or a sprinkle of nutritional yeast before serving to enhance the flavor even more. Enjoy your delicious, plant-based rosemary roasted baby potatoes!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights!
- Bold and aromatic flavor thanks to fresh rosemary and garlic.
- Crispy on the outside, fluffy on the inside; a delightful texture contrast.
- Versatile side dish that pairs well with almost any main course.
- Made with simple, wholesome ingredients you likely have on hand.
- Great for meal prep and leftovers—tastes even better the next day!
Equipment Needed
- Baking Sheet: A sturdy baking sheet is essential for roasting the potatoes evenly and achieving that perfect golden crisp.
- Mixing Bowl: You’ll need a large mixing bowl to combine the baby potatoes with olive oil and seasonings.
- Cutting Board and Knife: A good cutting board and a sharp knife are necessary for washing and halving the potatoes.
- Measuring Spoons: Accurate measurements of olive oil and seasonings will help ensure the best flavor.
For more delicious recipes, check out our blog for inspiration!
For tips on cooking techniques, you can refer to Serious Eats for expert advice.
Additionally, if you’re interested in the health benefits of rosemary, visit Healthline for more information.
Print
Rosemary Roasted Baby Potatoes: 5 Irresistible Reasons to Try
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These rosemary roasted baby potatoes are crispy on the outside and fluffy on the inside with a fragrant herb flavor.
Ingredients
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the baby potatoes and cut them in half.
- In a large bowl, combine the potatoes, olive oil, rosemary, garlic powder, salt, and pepper.
- Toss until the potatoes are well coated.
- Spread the potatoes in a single layer on a baking sheet.
- Roast for 25-30 minutes or until golden brown and tender.
- Serve warm.
Notes
- Use fresh rosemary for the best flavor.
- Adjust cooking time based on the size of the potatoes.
- Leftovers can be stored in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Rosemary Roasted Baby Potatoes