Roasted baby potatoes with a 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.
Crispy roast baby potatoes 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 used up in a variety of regular meals such as wraps, patties, frittatas and chaats.
Why you will love rosemary roasted baby potatoes?
- Nut Free
- Soy Free
- Made with few basic ingredients
Variations and Substitutions
Garlic: You could use garlic granules or garlic powder instead of fresh garlic. Combine it in oil with the rest of the seasoning, herbs and coat potato cubes before baking. Skip the second coating in the middle of the cooking process.
Herbs: Fresh parsley sprinkled on top adds extra flavour to roast potatoes.
Spicy Kick: Freshly ground black pepper could be used instead of chilli flakes.
Extra Flavour: Ground cumin adds an earthy flavour.
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 their 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.
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 a vegetable frittata.
Makes a great addition to 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.
Potatoes: Waxy variety potatoes are best in this recipe.
Seasoning: Fresh rosemary leaves, salt and red chilli flakes are used here.
Oil: 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.
Find the quantities and a short video in the recipe card at the bottom of the post.
How to roast baby potatoes?
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 a few minutes.
Place the empty baking tray in the oven and preheat oven to 200C (390 F).
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 sheet and spread them into a single.
5. Keep potatoes cut side facing down. Cook in preheated oven for 20 minutes.
7. After 20 minutes, remove the tray from the oven.
8. Combine oil and garlic and drizzle all over potatoes.
9. Flip the potatoes and return the tray to the oven and cook for another 20 minutes.
10. Crispy outer with fork-tender inside oven-roasted baby potatoes with a nice golden colour is ready to enjoy.
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 the 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 a couple of stems are sufficient to infuse maximum flavour.
Roasted new baby potatoes with skin on taste great. However, you can peel off the skin if you do not like the texture or taste of it.
More Potato Recipes
Jeera Aloo: Simple, vegan and gluten-free side dish that gets done in minutes and pairs well with chapathi, paratha and poori.
Potato Mushroom Curry: This one-pot semi-dry curry is creamy and tastes so indulgent that it makes a healthy alternative to a weeknight dinner.
Potato 65: A south Indian spicy starter, prepared with deep-fried battered potato cubes flavoured with red chillies, curry leaves and tossed in yoghurt-based sauce.
Aloo Gobi: A classic Indian side dish made with potato, cauliflower and basic spices.
Baked Potato Wedges: Incredibly delicious and addictive crispy potato dish is easy to prepare with only a few ingredients.
Instant Pot Potatoes and Carrots: A simple dish to brighten up any main meal. This is so simple to cook with few ingredients and effort, yet tastes delightful.
📖 Recipe Card
Crispy Roasted Baby Potatoes with Rosemary
- 1 Deep bottomed pan/Saucepan
- 1 Spoon
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 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.1½ cups (or) 342 gms Potatoes
- 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.Salt, Water, 1½ cups (or) 342 gms Potatoes
- Drain potatoes in a colander, shake lightly to remove excess water. Leave them for a couple of minutes to dry out.
- Place the empty baking tray in the oven and preheat oven to 200C (390 F).
- Meantime in a deep bottomed bowl, combine oil, rosemary, salt, chilli flakes and mix well. Put boiled potatoes and gently stir/toss to coat.2 Tablespoons Olive oil, 2 stems (use only leaves) Rosemary, 1 Teaspoon Chilli flakes, Salt
- 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.½ Tablespoon (or) 2 cloves Garlic, ½ Teaspoon Olive oil
KEEP IN TOUCH
Do let me know if you make these roasted new potatoes with rosemary. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more