Roasted Baby Potatoes with Rosemary and Garlic

Roasted Baby Potatoes with Rosemary

These salt crusted, roasted baby potatoes with rosemary and garlic make the perfect side dish, and it takes just a few minutes to get them in the oven!

Roasted Rosemary Potatoes

These roasted baby potatoes. They are incredible. That is all.

Well….not really. I always have more to say about food then that. But sometimes that’s all I really want to say. Just “make this, it’s good” and leave it at that.

Because maybe that’s all you really need to know sometimes.

Roasted Baby Potatoes

So….I don’t have a whole lot more to say about these roasted baby potatoes with rosemary and garlic. Except that I have been making these roasted baby potatoes for years and years and years, and they’re still my first thought when I want to make potatoes.

They’re also the only way my older son will eat potatoes. And he loves them.

Crispy, garlicky, salt crusted roasted baby potatoes with rosemary. Make them. They’re good.

Roasted Potatoes

How long does it take to roast small potatoes?

Baby potatoes take 40-45 minutes to roast when roasted at 425 degrees F. This will give you nice crispy skins and fork tender middles. They may be soft on the inside a little earlier then that, depending on how small they are, but the crispy skins take that long.

How do you cook baby potatoes in the oven?

To cook baby potatoes in the oven, I like to toss them with olive oil, kosher salt, rosemary, and garlic, and roast them. It’s super easy to cook them in the oven, just spread them on a rimmed baking sheet and throw them in the preheated oven. 

I usually flip them halfway through the baking time so they crisp up evenly. But I have forgotten about them and skipped that step and they still turn out great.

Roasted Rosemary Potatoes

How do I make crispy baby potatoes?

Baby potatoes will have crispy skins if you roast them at a high temperature with the skins coated in olive oil. I use extra virgin olive oil, and roast them at 425 degrees F for 40-45 minutes, and this gives them nice crispy skins.

How to make perfect Roasted Baby Potatoes with Rosemary and Garlic:

  • You can skip the garlic if you like, and just toss the baby potatoes with rosemary and coarse salt. I sometimes make them this way and they’re delicious like this too. But I usually add garlic (I love this garlic press for mincing my garlic).
  • You can replace the dried rosemary with a tablespoon of chopped fresh rosemary if you like. I usually use dried just because I always have it on hand.
  • This recipe makes 2 1/2 pounds of roasted baby potatoes. You can easily double it or half it if you need a different amount. I find 2 1/2 pounds of baby potatoes feeds my family of five with a little bit leftover most days. Usually a good rule for baby potatoes is about 1/2 pound per person, but it obviously depends on the people eating!
  • Here are a few more great potato recipes for you: Roasted Garlic Mashed PotatoesTwice Baked Potatoes with Cheddar and Broccoli, and Instant Pot Mashed Potatoes
Yield: Serves 4-6

Roasted Baby Potatoes with Rosemary and Garlic

Roasted Baby Potatoes with Rosemary

These salt crusted, roasted baby potatoes with rosemary and garlic make the perfect side dish, and it takes just a few minutes to get them in the oven!

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes


  • 2 1/2 pounds baby potatoes
  • 1/2 tablespoon kosher salt
  • 1 tablespoon olive oil
  • 1 teaspoon dried rosemary
  • 2-3 cloves garlic, minced (optional)


  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, toss the potatoes with the salt, olive oil, rosemary and garlic until the potatoes are evenly coated.
  3. Transfer to the prepared baking sheet and bake for 45 minutes, flipping them halfway, until they are fork tender. Serve hot.


Source: Slightly adapted from Mel’s Kitchen Cafe.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 198Total Fat: 3.8gSaturated Fat: 0.6gCholesterol: 0mgSodium: 901mgCarbohydrates: 36gFiber: 7.3gSugar: 0gProtein: 7.4g
CategoriesSide Dish
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  2. Tash says:

    These look amazing Stacey! Although I must say I am quite shocked about your potato confession…I am definitely one of the *can’t stop eating them* type of people!! My best friend on the other hand is the polar opposite of both you and I…she LOVES carbs, but detests bread…literally…bread in all forms. No muffins, pancakes, croissants.- you name it for her! it drives me nuts!! (she doesn’t like nuts either…) yet, she practically lives off of potato! I’m not even kidding haha! I will have to show her this recipe and we can laugh about our weird taste trios…love these! Have a great weekend x

    1. stacey says:

      Haha, that’s hilarious, polar opposite of both of us! I can’t even imagine not liking bread of any kind though! Probably good for the diet, but man, missing so many good things! You have a great weekend too! πŸ™‚

  3. Jessica says:

    Definitely the best potatoes of all time!!! Love the crispy, garlicky, salty flavour a little TOO much!!! Awesome recipe indeed.

  4. I love potatoes, but I think I like bread just a little more! But these potatoes look amazing! I am so loving the rosemary flavor. And roasting them seems to make them into bite-sized balls of perfection! What a great side dish, Stacey!

  5. What?! You aren’t a potato person?? That’s insanity! Actually, I’m not a huge potato person either. Haha. πŸ™‚ I like them a lot, but I can live without them. Same w/ bread even. But my carb vice is the sweets! Obviously! I love these potatoes though… rosemary is one of my favorite herbs. And the crispy skins – yes, please!!

    1. stacey says:

      Hahaha, I love that you were all appalled and then admit you’re not a huge fan either! πŸ™‚ Rosemary is my favourite herb too, I use it all the time, so good. And crispy potato skins definitely increase the yum factor!

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