Rosemary Garlic Baby Potatoes

Prep Time
Cook Time
Ready In

"These tasty little morsels are quick and easy to put together and very addicting. I could eat a serving of just this."

Original is 4 servings


  • Serving Size: 1 (178.3 g)
  • Calories 179.3
  • Total Fat - 6.9 g
  • Saturated Fat - 1 g
  • Cholesterol - 0 mg
  • Sodium - 27.6 mg
  • Total Carbohydrate - 27.2 g
  • Dietary Fiber - 4.1 g
  • Sugars - 2 g
  • Protein - 3 g
  • Calcium - 18.1 mg
  • Iron - 0.9 mg
  • Vitamin C - 15.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Wash the potatoes and peel a thin strip across the middle. (This is to allow the seasoning and herbs to permeate the potato.

Step 2

Place in a pot of salted water, toss in one of the sprigs rosemary and bring to a boil over high heat.

Step 3

Reduce to medium-high heat and cook until potatoes are just tender.

Step 4

Drain the potatoes and toss out the rosemary sprig that was in the pot.

Step 5

Place the potatoes in a rimmed baking pan and drizzle with the oil.

Step 6

Chop the remaining rosemary and sprinkle over potatoes; season with salt and pepper to taste and place in a pre-heated 425 degree oven.

Step 7

Cook for about 15 minutes, until the skin begins to crisp.

Step 8

Remove from oven and serve.


No special items needed.

2 Reviews


These are such a treat! I only did a dozen for, I thought, 4 servings but we ate all but 3 in one sitting. This recipe will be made again for sure. I did not have fresh rosemary so used some dried whole and some ground. Next time I will use fresh though I can't imagine them tasting any better than these. 1April 18 Made again and enjoyed just as much - (Used fresh rosemary this time.)


review by:
(21 Apr 2014)


It may be an easy basic recipe but they are delicious and I am glad I found this! Since having them we have them on a regular basis now. Sometimes I add a sprinkle of onion powder for even more flavor.


review by:
(12 Feb 2014)

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