Baby potatoes (also called “new” potatoes) are harvested before they get too starchy so they have a sweet, delicate flavor.
A Fave Easy Side
Potatoes are a favorite comfort food and this recipe is mild enough to be served with breakfast next to an omelet or alongside a hearty ribeye steak. They’re quick to prep and if they’re really small you don’t have to cut them. The texture is a bit more fluffy than oven-roasted potatoes made with Russets or baking potatoes.
Ingredients and Variations
POTATOES: Baby Potatoes (aka New Potatoes) can be the size of a walnut or as long as a finger (fingerling potatoes). Starchy, large potatoes like russets are best for mashing, but ‘baby reds’ are ideal for baking or roasting! SEASONINGS: Olive oil coats the potatoes and helps them crisp and give the seasonings something to cling to. Rosemary can be fresh or dried. I do choose garlic powder for this recipe as fresh garlic can burn at a high temperature.
How to Make Rosemary Baby Potatoes
Tips for Perfect Potatoes
Choose potatoes that are the same size or cut them to size so they all cook evenly. If some are larger, cut them in half. Ensure they’re not overcrowded so they crisp nicely.
Perfect Potatoes
Rosemary Potato Wedges – air-fried How to Make Baked Potatoes Easy Hasselback Potatoes – so easy & elegant Loaded Baked Potatoes Garlic Dill New Potatoes – only 4 ingredients Fondant Potatoes – oven-baked Oven Baked Fingerling Potatoes Parmesan Roasted Sweet Potatoes
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