Home ยป Olive Oil and Rosemary Roasted Baby Potatoes

Olive Oil and Rosemary Roasted Baby Potatoes

Perfectly seasoned baby potatoes are roasted with earthy, fresh rosemary to create a great side dish with minimal effort!


I was the chef last week at my first culinary medicine event, hosting a dozen of so internal medicine residents in the kitchen. So fun! Stepping a bit outside of my day-to-day role and into the kitchen is such a gift and being surrounded by other like-minded nutrition professionals and physicians with great interest, knowledge, and execution of a healthy lifestyle is beyond energizing for me. We’re provided the recipes to prepare and I am time and again impressed with the quality of the results — and most of the recipes are vegetarian and many are vegan. 

My key take aways: fresh is best (taste-wise and nutritionally, too, most often) and simple can be epic. These oven-roasted potatoes are the perfect accompaniment to so many meals making them the perfect side dish!


  • Keep it Simple (Stupid): I admit it! I am drawn to recipes with unique ingredients and lots of them. This baby potatoes recipe is the perfect example of a simple side dish that is novel in no ways at all being the perfect recipe!
  • Spud Lovers: I am yet to meet a potato I don’t love — potato recipes are the little black dress of the culinary world. They’re a staple delicious side dish, perfect for most any occasion. When in doubt: pull the potatoes out!
  • Good for All: Made from whole foods and few of them, this recipe is not only nutritionally sound but is appropriate for most any diner. It can easily be scaled up or down for the WHOLE family and then some!


  • Potatoes: Baby potatoes are so fun! These little potatoes are about 1.25-1.5 inches in diameter and can be found as red potatoes or Yukon gold potatoes. You can use regular potatoes but with larger potatoes, you will need to cut into large chunks (1-1.5 inches) before you toss the potatoes with olive oil and remaining ingredients. Using small potatoes makes for minimal prep and achieves that crispy outside skin.
  • Olive Oil: Extra-virgin olive oil is an excellent choice for its antioxidants and monounsaturated fat content, in addition to its delicious, rich flavor, however avocado or another high spoke point oil will work.
  • Garlic Salt: I love the simplicity of garlic salt, and bonus if it contains dried herbs, such as parsley, for a bit of color and texture. Feel free to swap in a salt or salt substitute of your choosing and/or fresh garlic (2-3 minced cloves garlic). 
  • Black Pepper: Use more or less to your liking, however freshly ground is best if you have it!
  • Rosemary: You can substitute in 2 teaspoons of dried rosemary or other fresh herbs, such as thyme. However, the fresh rosemary is the star of these roasted potatoes!


  • Try adding a sprinkle of grated Parmesan cheese or chopped fresh parsley over these oven roasted baby potatoes for a bit of a different spin!
  • Store leftover potatoes in an airtight container in the fridge for up to 7 days
  • If you use chopped potatoes versus whole, roast until golden brown and crispy. 


What is a “baby potato”?

Baby potatoes are mini potatoes that have been picked before their peak size making them cute, bite-sized, and lots of fun! 

Why not use fresh garlic in this recipe?

I prefer a garlic seasoning (garlic salt or garlic powder + salt) in this recipe versus fresh because at a high temperature (above 350-375 degrees F), fresh garlic can burn and become bitter. Lawry’s garlic salt is delicious!

​Do I have to toss the potatoes with the other ingredients in a Ziplock bag?

Absolutely not! I find the gentle shake of the potatoes easily coats them to ensure best results and crispy skin on the potatoes, however you can absolutely use a large mixing bowl or toss potatoes with the other ingredients together on the prepared sheet pan before arranging in an single, even layer. The bag method cuts a few minutes of prep time and I am all about that!

Can these potatoes be made in the air fryer?

Yes! Preheat the fryer to 360 degrees F and mist the air fryer basket or grates with olive oil before adding the potatoes. Air fry for 15-18 minutes or until your potatoes are perfectly crispy roasted potatoes!


  • Naturally vegan and gluten-free
  • This recipe is allergen-friendly: NO dairy, eggs, wheat, soy, peanuts, tree nuts, dish, shellfish, or sesame and contains ONLY whole foods.
  • Potatoes are packed with potassium, not sodium. With under 90 milligrams of sodium per serving, this is a low-sodium recipe (under 140 milligrams per serving) 

Olive Oil and Rosemary Roasted Baby Potatoes

Olive Oil and Rosemary Roasted Baby Potatoes

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Perfectly seasoned baby potatoes are roasted with earthy, fresh rosemary to create a great side dish with minimal effort!


  • 24 oz baby potatoes
  • 2 Tbsp olive oil
  • 1/2 tsp garlic salt
  • 1/4 tsp freshly ground black pepper
  • 2 Tbsp fresh rosemary, chopped


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Place potatoes in a gallon-size ziplock and drizzle with olive oil; shake to coat.
  3. Sprinkle garlic salt, pepper, and rosemary over the potatoes; toss once again to evenly coat.
  4. Transfer to the prepared baking sheet and roast for 25-30 minutes. Serve hot.
Nutrition Information:
Yield: 6 Serving Size: 1/6 recipe
Amount Per Serving: Calories: 128Total Fat: 4.7gCholesterol: 0mgSodium: 87mgCarbohydrates: 20.0gFiber: 2.5gSugar: 0.8gProtein: 2.3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Looking for more potato inspiration?

Be well,

Share With Your Friends!

Leave a Reply

Your email address will not be published. Required fields are marked *

Get my newest recipes
Follow Me
Skip to Recipe