Let me tell you about my absolute favorite side dish: Rosemary Roasted Baby Potatoes! Oh wow, the flavor is just incredible! I remember the first time I made these; the aroma of rosemary wafting through my kitchen made my mouth water. These little gems are not only tender and delicious, but they also have a wonderful earthy flavor that pairs perfectly with just about anything. Whether I’m serving them alongside a juicy roast or sprinkling them on my plate with a light salad, they never disappoint. Plus, they’re super easy to whip up, making them a go-to for cozy family dinners and gatherings. Trust me, once you try these Rosemary Roasted Baby Potatoes, they’ll become a staple in your kitchen too!
Ingredients for Rosemary Roasted Baby Potatoes
- 1 pound baby potatoes
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
How to Prepare Rosemary Roasted Baby Potatoes
Preheat the Oven
First things first, you’re going to want to preheat your oven to 400°F (200°C). This step is super important because it ensures your potatoes roast evenly and develop that lovely golden color we all crave. Trust me, starting with a hot oven makes all the difference!
Prepare the Potatoes
Now, grab those baby potatoes and give them a good wash under cold water to remove any dirt. Once they’re clean, pat them dry with a kitchen towel—this helps them get crispy when they roast. Nobody likes soggy potatoes, right?
Toss Ingredients Together
In a mixing bowl, toss your dried baby potatoes with the olive oil, chopped rosemary, garlic powder, and a sprinkle of salt and pepper. Make sure every potato is nicely coated—this is where all that flavor comes from! I like to use my hands to really get in there and mix it up. Feel free to adjust the seasonings to your taste!
Roast the Potatoes
Now, spread those beautifully coated potatoes in a single layer on a baking sheet. This helps them roast evenly. Pop them in the preheated oven and let them roast for about 25-30 minutes. You’ll want to keep an eye on them; they’re ready when they’re golden and fork-tender. Oh, and the smell? It’s heavenly!
Serving Suggestions
Once they’re done, serve those Rosemary Roasted Baby Potatoes hot! They make a fantastic side dish to any meal, whether it’s a cozy family dinner or a festive gathering. I love to serve them alongside grilled meats or a fresh salad. Enjoy every bite!
Tips for Success
To ensure your Rosemary Roasted Baby Potatoes turn out perfectly every time, here are some of my favorite tips! First, don’t hesitate to adjust the seasoning to suit your taste. A little extra salt or a dash of paprika can really elevate the flavor! You can also mix in other herbs like thyme or parsley for a fun twist. If you prefer a bit of heat, a sprinkle of red pepper flakes can do wonders!
Another thing I love is to cut some of the larger baby potatoes in half to ensure even cooking. And remember, the more space you give them on the baking sheet, the crispier they’ll get—so don’t overcrowd! Lastly, if you have any leftovers, they’re fantastic cold in salads or reheated as a quick snack.
Nutritional Information for Rosemary Roasted Baby Potatoes
Here’s a quick look at the estimated nutritional information for each serving of these delightful Rosemary Roasted Baby Potatoes. Keep in mind that these values are based on typical ingredients and can vary slightly depending on how you prepare them.
- Calories: 150
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Sugar: 1g
- Sodium: 300mg
- Cholesterol: 0mg
These little potatoes are not only delicious but also a great addition to a balanced diet, especially for those looking for vegetarian options. Enjoy every crispy, flavorful bite while knowing you’re treating yourself well!
FAQ Section
Can I use different types of potatoes?
Absolutely! While baby potatoes are my go-to for this recipe, you can use other types like Yukon Gold or red potatoes. Just make sure to cut them into similar sizes so they cook evenly. You might even try using sweet potatoes for a different flavor twist—yum!
How can I store leftovers?
If you happen to have any of those delicious Rosemary Roasted Baby Potatoes left over (which is rare in my house!), you can store them in an airtight container in the fridge for up to 3 days. Just pop them in the microwave or reheat in the oven for a few minutes to warm them up. They’re just as tasty the next day!
Can I add other herbs or spices?
Oh, for sure! This recipe is super versatile when it comes to herbs and spices. Feel free to mix in your favorites—thyme, oregano, or even a bit of rosemary and garlic powder for an extra punch. If you’re feeling adventurous, a sprinkle of paprika or chili flakes can also add a delightful kick. Customize it to your heart’s content!
Why You’ll Love This Recipe
- Quick and easy to prepare—ready in just 40 minutes!
- Fluffy on the inside and crispy on the outside, making every bite a delight.
- Infused with aromatic rosemary and garlic, giving a burst of flavor that compliments any meal.
- Perfectly vegetarian, making it a fantastic side dish for everyone!
- Versatile and customizable—swap in your favorite herbs or spices for a unique twist.
- Great for meal prep; leftovers are delicious and easy to reheat!
Call to Action
I hope you enjoy making these Rosemary Roasted Baby Potatoes as much as I do! I’d love to hear how they turned out for you, so don’t forget to leave a comment below and share your thoughts or any tweaks you made. Did you add a unique herb or spice? Maybe you paired them with a special dish? Your experiences can inspire others, and I’m all ears! And if you loved this recipe, please give it a rating—it really helps fellow cooks find this delicious gem. Happy cooking, and I can’t wait to see your potato creations!
For more delicious recipes, check out all our recipes or try these Honey Glazed Carrots for a sweet side dish!
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Rosemary Roasted Baby Potatoes: 5 Reasons You’ll Love Them
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Tender baby potatoes roasted with rosemary for a flavorful side dish.
Ingredients
- 1 pound baby potatoes
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dry the baby potatoes.
- In a bowl, toss potatoes with olive oil, rosemary, garlic powder, salt, and pepper.
- Spread potatoes in a single layer on a baking sheet.
- Roast for 25-30 minutes or until golden and tender.
- Serve hot and enjoy.
Notes
- Adjust seasoning as desired.
- You can add other herbs for variety.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Rosemary Roasted Baby Potatoes