Crispy Oven-Baked Baby Potatoes with Rosemary Recipe

On a sheet pan, Roasted Rosemary Potatoes roast to golden brown crispy perfection! This delicious side dish features dried seasonings, olive oil, baby potatoes, and fragrant rosemary.   


– 1.5 pounds baby potatoe – 2 tablespoons olive oil – 1 tablespoon finely minced fresh rosemary – 2 teaspoons garlic powder – ½ teaspoon kosher salt – ½ teaspoon black pepper – 1 tablespoon finely chopped flat-leaf parsley



Heat the oven to 425℉. Lining a 12"x17" baking sheet/sheet pan with parchment paper. Set aside. Mix baby potatoes and olive oil in a large bowl till coated.   

Wavy Line


Coat potatoes with fresh rosemary, garlic powder, kosher salt, and ground black pepper. Place the seasoned potato chunks in a single layer on the baking sheet. Avoiding overcrowding or overlapping potatoes.    

Wavy Line


Roast potatoes for 30–40 minutes until golden brown and fork tender. To brown potatoes evenly, flip them once or twice during baking.    

Wavy Line


Remove the potatoes from the oven and sprinkle with chopped parsley. Serve and enjoy!   

Wavy Line

Folow for More

Instant Pot Steel Cut Oats Recipe