Roasted Garlic Baby Potatoes with Rosemary

Roasted Garlic and Rosemary Potatoes in a bowl ready for serving.

Roasted Garlic Baby Potatoes with Rosemary

Enjoy these hearty and satisfying Roasted Garlic Baby Potatoes with Rosemary as a side dish, paired with your favorite mains. The potatoes are first parboiled on the stovetop and then roasted in the oven. Fresh garlic and rosemary are added at the end of roasting to add flavor but without the risk of burning. This recipe is vegetarian, vegan and gluten free.

Double the Recipe: As written, this recipe serves 3-4. You can double it if needed (as seen in the photos).

Course Breakfast, Dinner, Side, Side Dish

Cuisine American

Diet Vegan, Vegetarian

Keyword Roasted Garlic and Rosemary Potatoes, Roasted Garlic Potatoes

Prep Time 20

Cook Time 40

Servings - 4 Servings

Calories 282kcal

Author Traci York

Ingredients

1 1/2 pounds (680 grams) Baby Potatoes aka small new potatoes, about 2 inch sized (2 bite), cut in half, skins on.
1 1/2 teaspoons Fine Sea Salt + more to taste
1 1/2 tablespoons + 1 teaspoon Extra Virgin Olive Oil divided
1 1/2 tablespoons Minced Fresh Garlic about 3-4 large cloves. reduce to 1 tablespoon if desired.
1 tablespoon Finely Chopped Fresh Rosemary
Fresh Cracked Black Pepper to taste

Instructions

Slice your baby potatoes in half, into bite-size pieces, about 1 inch.
Parboil the Potatoes: transfer the cut potatoes to a large pot (I use a 4-quart Dutch Oven). Fill it with cold water, enough to cover the potatoes by about 1 inch. Add 1 1/2 teaspoons of salt and bring to a boil. Turn down the heat and simmer for about 7-9 minutes, or until a fork inserted meets little resistance. It's okay of they get a little softer (mine did in the pictures).
Meanwhile, Preheat the Oven and Sheet Pan: While the potatoes are simmering, arrange an oven rack in the center of the oven. Preheat the oven and a parchment-lined sheet pan to 425 Fahrenheit (218 Celsius).
Drain the potatoes (leave them in the pot they're cooked in), and let them rest/steam off for 5 minutes. This will allow excess water to evaporate.
Drizzle the potatoes with 1 1/2 tablespoons of olive oil, a heavy pinch of salt and fresh ground black pepper. Put the lid on the pot and shake 5-6 times, to coat the potatoes in oil and to rough them up creating craggy edges. Set aside.
Remove the hot pan from the oven, and transfer the potatoes to the hot sheet pan, making sure to scrape the oil out of the pot and onto the potatoes. Spread the potatoes out into an even layer without crowding them. Optional: turn the potatoes cut side down. This allows the flesh to brown and promotes crisping.
Roast the Potatoes: Return the pan to the oven and roast the potatoes for about 25-30 minutes, until golden and browning around the edges.
Meanwhile, toss the minced garlic and rosemary with a teaspoon of olive oil. Set aside.
After 25-30 minutes of roasting, remove the potatoes from the oven and scrape the garlic mixture onto the potatoes. Gently toss. Return the sheet pan to the oven and roast about 5 more minutes or until the garlic is golden.
Remove from the oven, and generously add fresh ground black pepper and more salt to taste. Serve right away.
To Store: Cool completely, then store in a lidded container in the refrigerator for up to three days.
How to Freeze: Although these are best fresh from the oven, you can freeze these tasty rosemary-roasted potatoes for up to two weeks. Freeze individual pieces on a parchment-lined sheet pan. Once frozen, store in a lidded container.
How to Reheat: Reheat in a 350 Fahrenheit oven for just about 7-8 minutes. Frozen potatoes can go from freezer to oven for about 10 minutes. Watch the garlic, as it burns easily.

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