Roasted Baby Potatoes

Ingredients

• 30 ml (2 tablespoons)olive oil
• 15 ml (1 tablespoon)minced fresh rosemary
• 2 large clovesgarlic, minced
• 2.5 ml (1/2 teaspoon)kosher salt
• to tastefreshly ground black pepper
• 680 g (1 1/2 pounds)small potatoes, such as baby red or baby Yukon Gold, halved
• to tasteflaky sea salt, such as Maldon, for serving
• to tasteminced fresh parsley, for garnish (optional)

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   Season the potatoes

   In a large bowl, whisk together the olive oil, rosemary, garlic, kosher salt and pepper. Add the halved potatoes and toss until evenly coated. Arrange them in an even layer on a rimmed baking sheet.

3. 3

   Roast until golden

   Roast for 25 to 30 minutes, stirring the potatoes once halfway through, until tender and golden brown. Transfer to a serving platter and finish with flaky salt and parsley, if desired. Serve.

What are roasted baby potatoes?

Baby potatoes are small, young potatoes that are roasted here in halves with oil and herbs. This kind of straightforward roast potato side is familiar in American home cooking, where it works alongside a wide range of main dishes.

Rosemary and garlic season the potatoes as they roast, while a final sprinkle of flaky salt adds a crisp, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 196 calories, 4g protein, 30g carbs, 7g fat.

Most of the carbohydrates come from the potatoes, while olive oil contributes most of the fat; the potatoes provide a modest amount of protein. Serve a portion with a protein-rich main and another vegetable for a more rounded plate.

Choosing and preparing the potatoes

Potato choice: Baby red potatoes and baby Yukon Gold potatoes are both suitable. The recipe keeps their skins on, so give them a good wash and dry before halving.

Even pieces: Cut the potatoes in half so they roast at a similar pace. If some are noticeably larger, cut them into smaller pieces.

Making the herb coating

Oil and seasoning: Whisk the olive oil with the rosemary, minced garlic, kosher salt and pepper before adding the potatoes. Toss thoroughly so the cut surfaces and skins get an even coating.

Fresh herbs: Fresh rosemary is the main herb in the coating; parsley is an optional garnish added at the end. The flaky sea salt is also reserved for serving rather than mixed into the bowl.

Getting an even roast

Spacing: Spread the coated potatoes in one even layer on a rimmed baking sheet. Leaving space between pieces helps them roast rather than steam.

Midway stir: Turn the potatoes once halfway through the 25 to 30 minutes of roasting. This helps expose more surfaces to the hot tray.

How to tell when they are done

Colour: Look for golden-brown surfaces by the end of the roasting time. The exact browning can vary with potato size and how closely the pieces are spaced.

Tenderness: The potatoes should be tender inside. If they are not yet tender after 25 minutes, continue roasting and check again before serving.

Serving ideas

As a side: Serve them straight from the platter with roast chicken, grilled meat or fish, or alongside a vegetable-based main.

Finishing touch: Add flaky sea salt and, if you like, minced parsley just before serving. The parsley brings a fresh note to the rosemary and garlic.

Recipe notes & tips

• Dry the washed potatoes before tossing them with oil so the coating clings well.
• Keep the potato pieces in a single layer on the baking sheet.
• Use a large bowl to make tossing the potatoes with the seasoning easier.
• Stir the potatoes once halfway through roasting, as directed.
• Add flaky salt and parsley after roasting so they remain a finishing touch.

Variations

• Try thyme: Swap some or all of the rosemary for fresh thyme.
• Add lemon: Finish with a little lemon zest for a brighter flavour.
• Use smoked paprika: Add a pinch to the oil mixture for a smoky note.
• Make it spicy: Add a small pinch of chilli flakes to the seasoning.
• Add Parmesan: Sprinkle finely grated Parmesan over the potatoes just after roasting.

Common mistakes to avoid

• Crowding the tray: The potatoes can steam instead of brown; spread them out in one layer.
• Uneven pieces: Different-sized halves may finish at different times; cut larger potatoes into smaller pieces.
• Skipping the midway stir: Some surfaces may brown more than others; turn the potatoes once halfway through.
• Adding flaky salt too early: It is meant as a finishing touch; sprinkle it over the potatoes after roasting.
• Serving before checking tenderness: If the centres are not tender, roast for a little longer and check again.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in an oven or frying pan until hot; the oven or pan will help restore some of the browned exterior.

Frequently asked questions