Crispy Oven Roasted Baby Potatoes
These crispy oven roasted baby potatoes are a must-try! Perfectly seasoned and irresistibly crunchy, they elevate any meal effortlessly.
Servings: 4 servings
Ingredients
- 2 pounds baby potatoes Yukon Gold recommended
- 2 tablespoons fresh rosemary
- 2 tablespoons minced garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper freshly cracked
Instructions
- Preheat your oven to 425°F (220°C).
- Wash the baby potatoes thoroughly. Cut larger potatoes in half.
- In a mixing bowl, combine olive oil, minced garlic, fresh rosemary, salt, and pepper.
- Add the potatoes to the bowl and toss until evenly coated.
- Spread the potatoes in a single layer on a baking sheet.
- Roast in the oven for about 25-30 minutes, tossing halfway through.
- Check for crispiness after 30 minutes; roast longer if needed.
- Remove from oven, allow to cool slightly, and serve.
Equipment
- Baking Sheet
- Mixing Bowl
- Sharp knife
- Measuring spoons
- Spatula or Wooden Spoon
Notes
- For a different flavor, try thyme or oregano instead of rosemary.
- Use garlic powder for a milder garlic flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.