Easy Roasted Baby Red Potatoes with Rosemary and Garlic
Using fresh rosemary from the garden, these roasted baby red potatoes make an easy and delicious side dish.
I usually keep a small bag of baby potatoes on hand for a quick and easy side dish. It’s one of those recipes that is flexible enough to go with any protein. I serve it alongside roasted chicken, roasted pork tenderloin, steak and fish. You can’t go wrong with this side! Another option is to use baby white potatoes if you don’t have baby reds available. They taste great in this recipe as well.
Roasted baby red potatoes smothered in butter, garlic and fresh rosemary with a sprinkle of parmesan cheese are amazing and super easy to make.
Begin by gathering your ingredients and preheating your oven to 425°F. Give your fresh produce a wash and dry thoroughly.
I love having fresh rosemary growing year round in my herb garden. It’s so easy to add into a recipe like this one and give it that little something extra! They go from plain old potatoes with salt and pepper to an elegant flavorful side dish instantly.
If you’re unfamiliar with growing and using rosemary, it’s quite easy. It loves full sun, dry conditions and well draining soil. Clip it often to maintain open airy branches and to provide good airflow. Read more about growing rosemary in my post From Garden to Table: Growing Rosemary and Using it.
To chop rosemary, strip the leaves backwards down the stem and make a pile to chop. The stem is too tough to use; toss it into the compost!
The other key ingredient here is the fresh garlic. Combining rosemary and garlic is a no-brainer trick to taking a simple recipe up a notch. I find that 2 garlic cloves is enough, but you can adjust to your taste.
I find stripping the rosemary leaves and chopping it up right along with the garlic cloves saves time and keeps this recipe in the easy category! This is already smelling incredible and we haven’t even cooked anything yet!
When I make roasted baby red potatoes, I prefer to chop each one into quarters. Not only does this create bite-size portions, but it also provides more surface area to be covered by the seasonings. That means more flavor in each bite!
Bonus: smaller sizes cook faster, too! If you choose to keep them full size or halved, adjust your cooking time longer to make sure they are tender when finished.
This recipe calls for melted butter, but if you want to lighten it up and use extra virgin olive oil instead-it will still taste fantastic! I pour the melted butter in the cast iron baking dish and then toss the potato chunks around in it. I spread the rosemary and garlic seasonings all over and give it one last mix before roasting in the oven for 30 minutes.
After 20 minutes, I carefully remove the hot dish and give the potatoes a little jiggle to help them cook evenly. Before I put them back in the oven, I like to sprinkle freshly grated parmesan cheese on top for a yummy finish! Not to worry-if you’re not a big fan of parmesan, you can leave it out. The roasted baby red potatoes will still taste great!
Once the potatoes are lightly browned and tender, remove them from the oven and prepare to serve. They will be super hot, so let them sit for a few minutes.
Roasted Baby Red Potatoes
Ingredients
- 24 oz baby red potatoes
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh garlic chopped
- 1 tsp salt coarse kosher
- 1/2 tsp black pepper freshly ground
- 3 tbsp butter melted
- 1 tsp olive oil extra virgin
- 1/4 cup parmesan cheese shredded
Instructions
- Preheat the oven to 425°F.
- Wash produce and dry.
- Slice potatoes into quarters and set aside.
- Chop fresh rosemary and garlic together.
- Pour melted butter in a 13×9 baking dish with a drizzle of olive oil. Add the potatoes and give them a quick toss. Arrange them evenly in the dish.
- Sprinkle the rosemary and garlic mixture over the potatoes and combine.
- Season with salt and pepper.
- Roast at 425°F for 20 minutes.
- Carefully remove from the oven and give the potatoes a jiggle to cook evenly. Sprinkle parmesan cheese over the surface and return to the oven.
- Continue baking for another 10 minutes or until the potatoes are lightly browned and tender.
- Remove from the oven and serve. Enjoy!
I hope you enjoy these Roasted Baby Red Potatoes as much as we do!
Try them with my Roasted Pork Tenderloin with Fresh Rosemary, Mustard and Garlic-they pair up perfectly!
If you have leftover roasted baby red potatoes (I doubt you will!), heat them up in a skillet for breakfast potatoes and serve with eggs. They are out of this world!
Did you make this? Drop a comment below and let me know what you think!
