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These roasted baby potatoes are super garlicky and insanely delicious! All I did was parboil the potatoes, season them, and baked them for 25 minutes.

Serve these potatoes with garlic butter steak tips for the perfect meal!

If you love garlic, rosemary, and potatoes, you’re in luck! These roasted baby potatoes are coated in lots of rosemary, garlic, and good-quality olive oil. The key to delicious potatoes is using good olive oil and seasoning them generously with lots of Kosher salt.

Why You’ll Love These Roasted Baby Potatoes

• Potatoes are a good source of fiber and are packed with nutrients.
• Although these are delicious straight out of the oven, you can serve them with ketchup or remoulade sauce for extra flavor.
• They’re the perfect side dish for a busy weeknight or a holiday meal.

Ingredient Notes

• Potatoes – I used baby potatoes also known as creamers or petite potatoes. You can use red or yellow baby potatoes for this recipe.
• Garlic – I used both fresh garlic and granulated garlic because I like my potatoes super garlicky, however, you may use just fresh or granulated.
• Rosemary – Highly recommend using fresh rosemary. You may also use any other fresh herbs you have on hand, such as thyme, sage, or tarragon.
• Olive Oil – A good quality olive oil is best for this recipe.
• Salt – Use Kosher salt if you have it on hand.
• Baking Soda – It helps the potatoes release the starches into the water and make them extra crispy. It’s completely optional but I recommend using it if you have it on hand.

How To Make

1. Preheat your oven to 425 degrees F. and line a baking sheet with parchment paper.
2. Wash the potatoes and slice them in half. Add cold water, salt, and baking soda to a pot and give it a stir.
3. Add the potatoes to the pot and bring to a boil. Once it comes to a boil cook the potatoes for 6-7 minutes or until they’re fork tender. Be careful not to overcook the potatoes. If the potatoes are starting to fall apart, you overcooked them.
4. Drain the potatoes and place them on the prepared baking sheet.
5. Toss potatoes with olive oil, garlic powder, fresh garlic, rosemary, salt, and pepper. Taste the potatoes and add more salt or garlic if needed.
6. Flip the potatoes cut side down and bake for 20 minutes. Once the 20 minutes are up, flip the potatoes and cook for an additional 5 minutes.
7. Allow the potatoes to cool for a few minutes and enjoy!

Do I Have To Parboil The Potatoes?

If you want them to be super creamy on the inside then yes. Parboiling potatoes is key for getting that fluffy inside and crispy outside.

Top Tips

• I love drizzling the potatoes with truffle oil the second they come out of the oven, that of course is optional but it adds so much flavor. If you’re not a fan of truffle oil, you may use roasted garlic-infused olive oil or lemon olive oil.
• Freshly grated parmesan cheese is a fantastic addition. Add about 2 tbsp of parmesan cheese to the potatoes once they come out of the oven for extra flavor.
• For best results, enjoy the potatoes warm.
• I can’t stress this enough, make sure to season the potatoes generously with lots of salt otherwise they will taste bland.
• Make sure to use fresh garlic and fresh rosemary, it makes such a difference!

Storage

Place any leftovers in an air-tight container and refrigerate for up to 3-4 days. If you want to freeze them, allow the potatoes to cool and then transfer them to a freezer bag and freeze for up to 3 months.

More Recipes You Might Enjoy

• Creamy Mashed Potatoes – The creamiest and tastiest mashed potatoes you’ll ever make.
• Cheesy Scalloped Potatoes – Creamy, cheesy, and the ultimate side dish for the holidays.
• Air Fryer Sweet Potatoes – Cooks in under 15 minutes.
• Twice Baked Potatoes – Baked potatoes, stuffed with a soft cheese mixture, and topped with even more cheese. 

Tried these roasted baby potatoes? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!