Baby Potatoes with Garlic & Rosemany

Prep Time
Cook Time
Ready In

"If your a garlic lover you will love this! Really this isn't worth making with regular quartered potatoes but you sure could!"

Original recipe yields 6 servings


  • Serving Size: 1 (240.6 g)
  • Calories 238.4
  • Total Fat - 12.3 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 0 mg
  • Sodium - 53.4 mg
  • Total Carbohydrate - 30.8 g
  • Dietary Fiber - 3.9 g
  • Sugars - 9.2 g
  • Protein - 2.6 g
  • Calcium - 46 mg
  • Iron - 1.1 mg
  • Vitamin C - 22.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 400 degrees F. Grease a medium baking sheet. Dry all potatoes well after washing with paper towels.

Step 2

In a large bowl toss the potatoes with the garlic, olive oil, rosemary, cayenne and salt and pepper, to taste. Roast for 35 minutes until golden and crisp, stirring once halfway through cooking process. Transfer to a serving bowl and serve.

Tips & Variations

No special items needed.



These were the perfect side to my oven roasted lamb. Quick into the pan and so delicious together!

review by:
(2 Oct 2019)

Derf "RIP" Forever in our Kitchen

mmm very delicious, enjoyed them very much. i think my baby potatoes must have been bigger, cus they too almost an hour to roast, consquently the garlic got burned, dissapointing,  had to use dried rosemary, couldn't find any fresh,  but we still loved the potatoes, thanks for posting, next time i will cut the potatoes so they are uniform size, then maybe the garlic will be better edible. thanks for posting.

(21 Jun 2012)