FARGO — Roasted potatoes are hard to beat in any season, and they are especially good in the fall and winter months. Golden brown, crispy and delicious, these Buttery Baby Potatoes with Rosemary and Garlic have become a favorite of ours lately. They are easy to make, affordable and delicious.
I love the creaminess of baby potatoes, but you can also use other starchy varieties for this recipe, like Yukon Gold or Russet and just cut them into bite-size pieces. Baby potatoes are not consistently available at my local grocery store, so I turn to Sam’s or Costco when I need to resupply my pantry as they stock them on a regular basis. The smaller potatoes cook faster and have such a charming appearance that I find it hard to resist them.
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The preparation for this recipe is quick and simple.
The potatoes are sliced in half and then tossed in a mixture of melted butter, rosemary, garlic, salt and pepper. I still have fresh rosemary in my garden (though, probably not much longer), but you could use dried rosemary instead and I have included that measurement in my recipe. I use unsalted butter, but salted would be fine, too — just be sure to taste the butter and decrease the amount of salt in the recipe as needed.
Once the potatoes are evenly coated, I place them cut side down on a baking sheet lined with parchment paper.
I bake the baby potatoes at 450 degrees, and the high temperature helps the outer skins to wrinkle and absorb all that buttery flavor, while the flat bottoms become golden brown and crispy. The time this takes will vary depending on your oven — in mine, it takes about 25 to 28 minutes.
Unlike other roasted potato recipes, don't stir these babies as they roast. In fact, it is best to not touch them at all, other than to check to see if they are ready. This will help you achieve that perfect golden brown crust that makes these potatoes so delicious, so just be patient and let the oven do its work as you prepare the rest of your meal.
These roasted potatoes will work well with most main courses, and they are the perfect side dish to pair with last week’s recipe for Pork Marsala. I have even fried up the leftovers to serve with steak and eggs for breakfast. I love potatoes in nearly any form, and there is something so darling about these diminutive spuds.
Simple, fast and full of flavor, these Buttery Baby Potatoes with Rosemary and Garlic make a perfect weeknight side dish, and I hope you enjoy them as much as we do.
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Buttery Baby Potatoes with Rosemary and Garlic
Serves: 4
Ingredients:
- 4 tablespoons unsalted butter, melted
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 2 cloves garlic, minced (about 1 teaspoon)
- ½ teaspoon kosher salt (less or none if using salted butter)
- ½ teaspoon ground black pepper
- 2½ pounds baby potatoes, halved
Directions:
Preheat oven to 450 degrees and line a baking sheet with parchment paper or aluminum foil.
In a large bowl, stir together the melted butter, rosemary, garlic, salt and pepper until well combined.
Add the halved potatoes and toss until they are evenly coated.
Place the potatoes on the baking sheet with the cut side down. Bake in the oven until the skins are wrinkly and the bottoms are golden brown, about 25 to 28 minutes. (To ensure the crispiest result, do not toss or stir the potatoes while they are roasting.)
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Remove from the oven and serve immediately.
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