Roasted baby potatoes with crispy exterior, soft and fluffy inside is a great side dish that goes well with pretty much any meal. Perfect as an easy weeknight dinner or a Sunday roast.
As always, you will find the full ingredients list with measurements and detailed recipe instructions in a separate recipe box underneath the text section. To bypass the text section choose “SCROLL TO RECIPE” or “PRINT RECIPE” or click the “SCROLL TO VIDEO” option to watch the full video of this recipe. All options are located at the beginning of the post.
Crispy roasted baby potato is one of the incredibly easy and versatile dishes that can be made with any seasonings and herbs available in your pantry. It tastes utterly delicious with just salt and pepper as long as it is crispy. This rosemary roasted potato is one such dish where the leftovers can be repurposed into a fabulous dish or use up in a variety of regular meals such as wraps, patties, frittatas, chaats.
These roasted new potatoes with rosemary are
- Nut Free
- Soy Free
Roasted baby Potato recipe variations
You could swap ground garlic (garlic powder) for fresh garlic. Combine it in oil with rest of the seasoning, herbs and coat potato cubes before baking. Skip second coating in the middle of cooking process.
Fresh parsley sprinkled on top adds extra flavour to roast potatoes.
Tips and Tricks
Parboiling is an essential step to achieve maximum crispiness. Even though it is an extra step that takes extra time and effort, the end result makes it all worth it.
Soaking cut potatoes in cold water helps to remove excess starch which prevents them from sticking to the tray while baking. The longer you soak them, the more starch will be removed.
Ensure to parboil potatoes until almost cooked and tender, yet retain its shape.
Do not leave cut potatoes outside. Soak them in water to prevent discolouration.
Do not add garlic along with other seasonings at the beginning as it burns and masks the real flavours and taste. So, add it halfway through cooking time.
Do not overcrowd potatoes on the tray as it results in steaming rather than roasting. If necessary, use two trays, but make sure to spread potatoes in a single layer and give them some room.
Get the tray piping hot beforehand to kick start the process and save cooking time.
Place potatoes cut side down on the tray before putting the tray in the oven. Flip them halfway through cooking to ensure they brown evenly and come out nice and crispy.
I have used olive oil as it adds a lovely flavour. As olive oil has a low smoking point, baking at 200 C has worked perfectly well. However, to achieve extra crispiness, consider using an oil that has a high smoking point such as vegetable, canola, or sunflower oil and roast at a slightly higher temperature - 220 C.
Choose waxy potatoes as they have enough starch, hold the shape well and get a nice golden colour. I've used new potatoes that are waxy variety and perfect to roast.
Try to use fresh rosemary as it infuses maximum flavour than the dried ones.
How to use up leftover roasted potatoes?
Use them in vegetable frittata.
Makes a great addition in veggie wraps or patties.
You could turn the leftover rosemary roasted potatoes into a delicious evening snack or a light dinner. Chop and use them as filling in curry puffs.
Watch how to make roasted baby potatoes
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More Potato Recipes
1. Cut baby potato into half and soak in water for 15-20 minutes.
2. Parboil potatoes in salted water. Once done, drain and let it sit in a strainer for few minutes.
3 & 4. In a deep bottomed bowl, combine parboiled potatoes, chilli flakes, fresh rosemary, salt, oil. Gently stir/toss until potatoes are well coated.
4. Transfer potatoes to a piping hot baking tray and spread them in to a single.
5. Keep potatoes cut side facing down. Cook in preheated oven for 20 minutes.
7. After 20 minutes, remove the tray from oven.
8. Combine oil and garlic, drizzle all over potatoes.
9. Flip the potatoes and return the tray to oven and cook for another 20 minutes.
10. Crispy roasted baby potatoes with nice golden colour.
Enjoy piping hot and utterly delicious rosemary roasted potatoes with any main meal of your choice.
Adjust seasoning to your taste.
Roast time may vary depending on the size of potatoes and oven temperature.
Parboil time varies depending on the type and size of potatoes.
To get ultra crisp potatoes use an oil that has a high smoking point and bake at a slightly higher temperature.
Rosemary leaves have a pronounced flavour, so leaves from just couple of twigs are sufficient to infuse maximum flavour.
You could substitute chilli flakes with black pepper if you wish to.
Roasted new baby potatoes with skin on tastes great. However, you can peel off the skin if you do not like the texture or taste of it.
Crispy Roasted Baby Potatoes with Rosemary
1 cup = 250ml ; 1 tablespoon = 15ml ; 1 teaspoon = 5ml
- 1½ cups/ 342 gms Potatoes cut into half
- 2 tbsp Olive oil
- 2 sprigs (use only leaves) Rosemary chopped
- ½ tablespoon / 2 cloves Garlic finely chopped
- as required Salt
- 1 teaspoon Chilli flakes adjust to suit your spice levels.
- Before you get started, scroll up a little and watch a quick recipe video.
- Check the notes and tips of the recipe for extra info and help.
- Wash, peel and cut potatoes into half. Soak in water for at least 15-20 minutes to remove starch.
- In a pot, add boiling hot water from a kettle. Add salt, soaked potatoes and simmer for 10 minutes or until they are almost cooked.
- Drain potatoes in a colander, shake lightly to remove excess water. Leave them for a couple of minutes to dry out.
- Preheat oven at 200 C. Meantime in a deep bottomed bowl, combine oil, rosemary, salt, chilli flakes and mix well. Put boiled potatoes and gently stir/toss to coat.
- Spread potatoes in a piping hot baking tray in a single layer with enough space between them. Do not overcrowd them.
- Place the tray in preheated oven and roast for 20-minutes.
- In a second bowl combine oil and garlic. Take the tray out, drizzle garlic-infused oil all over. Flip potatoes for even browning. keep the tray back in the oven and roast for further 20 minutes or until potatoes turns golden colour and crispy.
This recipe is a part of A to Z challenge, a challenge initiated by super active bloggers Jolly Makkar and Vidya Narayan on Facebook Group, wherein a group of bloggers comes together and we choose key ingredients alphabetically to cook and post a dish every month. This month’s challenge is to make a dish with a star ingredient name starting with the letter ‘R‘ so I choose Rosemary as a star ingredient.
KEEP IN TOUCH
Do let me know if you make these simple roasted baby potatoes. I love to get feedback from readers.