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Roasted Baby Red Potatoes with Rosemary

Roasted Baby Red Potatoes with Rosemary

4 Servings


  • 1 pound unpeeled baby red potatoes (1- to 1 1/2-inch-diameter)

  • 1 tablespoon olive oil

  • 4 large rosemary sprigs

Recipe Preparation

  • Preheat the oven to 450°F.

  • Toss baby red potatoes with olive oil and kosher salt on large rimmed baking sheet. Place rosemary sprigs alongside the potatoes. Roast until the potatoes are tender and beginning to brown in spots, about 45 minutes.

Recipe by Dave Lieberman

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Roasted Baby Red, White & Purple Potatoes with Rosemary, Fennel & Garlic

Scott Phillips

If you’re making this as a side dish for a roast, you can lower the oven to 350°F or raise it to 400°F to suit your main course. The potatoes will take a little more or less time to cook accordingly. You can roast a medley of reds, whites, and purples or just one variety alone. You can also use any variety of fingerling potatoes—just cut them into 1-inch pieces first.

Video: Watch Fine Cooking‘s Homegrown/Homemade duo demonstrate this recipe.

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My kids and I modified this to slice the potatoes thinly and made rosemary and thyme potato chips. They love it!

Simple and delicious. I used the coffee grinder to mince the thyme and rosemary so along with the garlic I put thru the press, it became like a pesto for the potatoes. Very quick prep.

I thought these were really tasty. I chopped them up and baked them on 450 for about 25-30 minutes, and then broiled them for about 5 minutes. They were perfectly crispy. They definitely could have used some salt and I could have used more thyme and rosemary, but overall they were tasty and easy to make!

Not bad for a quick side dish. If you want to use up any left over herbs, this is the recipe.

Excellent! I'm not a rosemary fan, so I used fresh sprigs of thyme and oregano. Halfway through I added baby carrots, sliced onion and chopped yellow bell pepper. I got rave reviews.

I made this recipe as a side with roast chicken, and I found it to be a great pairing. I used a mix of red and gold potatoes which made for a very pretty presentation and a mix of subtle flavors.

If you're going to have a grill on to cook the chops, put the potatoes in a roasting pan and roast them on the grill. That's how I've been roasting and they come out crunchy and caramelized. Yum.

The potatoes were nice and crunchy, but the herb flavor that I was looking for was not there. As a recipe idea, this is good. As a recipe itself - not so much. Amounts would have been better for this fledgling in the kitchen.

We've been roasting cut red-skinned potatoes this way for years. Vary the spices as you wish - herbs de provence are a nice change. Instead of a baking sheet, we place a 12" skillet in the oven to preheat, then add the potatoes so they'll sizzle and not stick to the pan.

Related Video

To amp this up with flavor, try soaking the rosemary and thyme stalks in a little white wine or water and lay them like a bed across the bottom of the pan and roast the potato wedges on top. You can also toss them in lemon pepper verses regular black pepper.

I just season to taste so it's hard to comment on measurements in this recipe. I typically add some greek olives cut in half. Be somewhat liberal as the salty taste of the olives goes great with the potatoes. Super yum!

This is simple and very good. Even my very particular kids liked it!

yum! quartered potatoes, tossed in olive oil, fresh pressed garlic cloves, freshly chopped rosemary and oregano from garden, sea salt, and coarsely ground pepper.

I loved this recipe. Very simple and fast to throw together. I used fingerlings so didn't need to worry about cutting them. I used 4 large rosemary sprigs from own garden. Kosher salt takes them to wonderful. However, dh says it's probably because I'm a potato lover.

geoffrey2k's review made this recipe spot on!

Right mix of ingredients, terrible proportions and preparation. But fixes can take this from two stars to four. Heeding the advice of others, I cut the potatoes into quarters, or halves, if they were small to begin with. I broke up a full head of garlic, and added it to the mix. Also cracked a bit of fresh pepper, and increased the salt and the rosemary, slightly. Used sea salt to finish after they came out of the oven and rested a moment. As for the cooking, after 30 minutes at 450, I removed the pan, and mixed the potatoes around slightly, to get some more even browning. Be careful when you cut them smaller, as they wont require quite as much cooking time. After 30 minutes, they are acceptable..but at 45, they begin to border on overcooked.

Very bland. Would half or quarter potatoes next time and add garlic and pepper.

Last night I used a pound of new red potatoes, cut into the proper size chunks. Mixed a bit of salt and a few sprinkles of powdered rosemary into the oil. They were done in less than 1/2 hour. It was a bit bland--next time I would use 1/4 tsp. salt and 1/2 tsp. powdered rosemary. We really enjoyed these potatoes.

House smelled great. Potatoes tasted OK. Will go with another recipe next time.

Herb Roasted Red Potatoes in the NuWave Oven


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Calories per serving: 193

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How to Roast Perfect Potatoes

  1. Clean your potatoes, if necessary. If you used water, make sure your potatoes are perfectly dry.
  2. Combine the oil - either vegetable or olive oil works, herbs, and spices.
  3. Toss the baby potatoes in the seasoned oil.
  4. Arrange potatoes on the baking sheet. You do not want to crowd the potatoes as that will cause the potatoes to steam. If the potatoes have space around them, they will roast and crisp nicely.
  5. Use a silicone flipper to toss the potatoes during roasting.
  6. Check the potatoes about half way through cooking and check occasionally to make sure they don't burn or dry out.

Rosemary, Garlic & Parmesan Roasted Red Potatoes

I tend to get kind of boring with the side dishes sometimes. I usually realize I&rsquom in a rut when we have rice as a side every night for a couple of weeks.

Then I mix it up. One of our favorite side dishes, which is one I don&rsquot cook nearly enough, are Roasted Red Potatoes. I have cooked potatoes this way for years, but only recently added Parmesan cheese.

The addition of Parmesan cheese to my roasted red potatoes makes them even more delicious. The cheese adds just the perfect balance of flavor with the herbs.

We usually finish the entire pan because they&rsquore just that good. If you don&rsquot have all of the fresh spices on hand, you can use dried &ndash just cut the quantity in half. I often use my Italian Seasoning Spice Mix when I&rsquom out of fresh herbs and in a hurry.

Roasted Potatoes

Roasted red potatoes anyone? I used to roast them on a baking sheet but my recent cast iron pan addiction led me to substituting a baking sheet for a cast iron workhorse. Let me tell you, that made a big difference. I got better crispiness, better caramelization and better flavor overall. But wait, it gets better. You can heat the pan on the stove before putting it in the oven, cutting down on roasting time by about a quarter. You can even sear the potatoes over high heat before roasting them to full doneness in the oven. This will give you an amazingly browned, crispy exterior. And flavors to die for.

Speaking of flavor, I’ve always associated roasted red potatoes with a rosemary, garlic, coarsely ground black pepper and herb infused olive oil. This is a classic combination. That’s what my great grandma used to make them. That unforgettable aroma stayed with me for good. Her potatoes were so delicious that I hardly wanted anything else to go with them. In a way, I recreated my great grandma’s old cooking method. She would make them on a large cast iron pan, starting on top of a stove and finishing in a wood fired oven.

I particularly like using red potatoes for roasting because of their firmness and texture. Roasted, they can be crispy on the outside with a soft, creamy interior. That’s where pan searing really helps. You just need to make sure to start with good potatoes. Soft, wrinkled, or green-tinted potatoes should be avoided.

Plain olive oil will work just fine in this recipe, but if you have access to herb infused olive oil, use it. It will only enhance and deepen the flavor profile. I’ve tried basil and Tuscan herb infused olive oils and like the results a lot.

Looking for more potato side dish recipes? Check these out:

Red Potatoes Roasted With Rosemary and Mustard

With onion and garlic temporarily off limits I've been challenging myself to get creative with flavors in the dinner department. Everyone likes roasted potatoes (well, everyone in my house, almost, sort of) but what if I jazzed them up with, say, a grainy mustard and some dried rosemary?


I've made these twice in the past week as I perfected the timing and both times Ryan asked for seconds, the Husband raved about them unsolicited and Evan, well, he took a bite without complaining much. I mean, really, what else do you want from a 3-year-old?

  • 1 tbsp olive oil (15g)
  • 1 tbsp grainy mustard (15g)
  • 1 tsp dried rosemary
  • ½ tsp kosher salt
  • 1.5 pounds of red-skin potatoes (

Preheat the oven to 400 degrees.

Whisk the oil, mustard, rosemary, and salt in a large bowl.

Scrub and prep the potatoes. If they are small, just quarter them larger ones should be cut in about 1-inch chunks.

Put the potatoes in the bowl with the mustard mixture and toss until everything is coated.

Line a large cookie sheet with aluminum foil and spray with non-stick spray (they will stick). Dump the potatoes on the cookie sheet and spread them out.

Roast them for 45 minutes tossing 3 times.

I set a timer for 15 minutes, toss, reset for 15 minutes, toss, reset for 15 minutes and done!

They make a great side dish to my London broil and I love them left over. Totally pop-able cold!

Roasted Rosemary Potatoes (Make Ahead)

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These Roasted Rosemary Potatoes are a family favorite that are SO easy, delicious and can be made ahead too. Perfect for a busy weeknight!

Y&rsquoall! This is another one of those recipes that I&rsquove been making forever and I&rsquove wanted to share with you for so long but I can never seem to get a photo before they are all gobbled up by my family. These Roasted Rosemary Potatoes are seriously one of their most favorite recipes. It is the perfect side dish for so many meals. My teenage daughter has even started making it now trying to get the crispiest but still soft inside potatoes. Now if you think you may not be a fan of rosemary, these potatoes may just change you&rsquore mind. They are SO simple you will not believe they can taste so good. Have I gushed about them enough yet?

Well, it gets better! I first tried Roasted Rosemary Potatoes when I was going to a freezer prep place similar to Dream Dinners and we were sold. But what was extra cool is that they were a FREEZER meal. Freezing potatoes? How does that work? A lot of people will tell you that you can&rsquot freeze potatoes without them turning black or to mush. Well, if those frozen food companies can do it I figured I could too! The secret is parboiling the potatoes for a few minutes then freezing. I explain more of the technique in my recipe instructions.

1. Parboil potatoes per instructions. Use slotted spoon to scoop into water bath or drain into strainer (#2)
3. Put strainer in ice water bath and cool for about 5 minutes.
4. Remove strainer and drain potatoes. Then spread on a baking sheet to freeze until firm (a few hours). Then store in labeled freezer bag to use as directed in recipe.

Of course, you can make them from fresh anytime (that&rsquos what I often do) but when I find a good deal on a bag of potatoes I can prepare a bunch of these to have on hand in the freezer to make on busier weeknights. Now on to the recipe!

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