Roasted Baby Potatoes
In under 30 minutes, these roasted baby potatoes, tossed with olive oil, garlic, and fresh rosemary, achieve a delightful balance of crispiness on the outside and creaminess on the inside. They conveniently cook while you prepare your main course, requiring only 5 minutes of prep time. Ideal for a weeknight dinner or a speedy appetizer for impromptu gatherings, these potatoes come with a cautionary note—I once made the mistake of having them ready before my main dish, and they were nearly all devoured by the time dinner commenced!
Ingredients
- 1 ½ pounds unpeeled golden baby potatoes, rinsed and dried thoroughly
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh rosemary, or to taste
- sea salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
- Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until potatoes are crispy on the outsides and fork-tender on the insides, about 20 minutes.
Nutrition
Calories: 193kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 91mgPotassium: 724mgFiber: 4gSugar: 1gVitamin C: 34mgCalcium: 24mgIron: 1mg
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