Rosemary Parmesan Roasted Baby Potatoes Recipe
Roasted Baby Potatoes Recipe with Rosemary + Parmesan is an easy side dish the whole family will love. With minimal effort, you can have golden, crispy potatoes anytime!
A Delicious + Easy Roasted Potato Recipe
Roasted potatoes are such a versatile and delicious side dish. I love roasting baby potatoes because their size makes them easy to prepare and quick to cook. Adding rosemary and parmesan to go-to pantry seasonings gives this simple side dish some extra special flavor!
My son is not a potato fan (baffling, right?!), but he loves these potatoes because they remind him of french fries. Roasting them at pretty high heat yields tender potatoes with a crispy skin. (So yea…a little like crispy fries.)
This is a great side dish to serve with weeknight dinners or a special occasion roast!
What is a Baby Potato?
Also referred to as new potatoes, these are young or immature potatoes that are harvested early. They usually have a thinner skin and less starch than their full grown counterparts. Most grocery stores carry them in a variety of colors.
Fingerling potatoes are also small, but are actually a full-grown heirloom style potato. They are perfect for this recipe as well!
Simple Ingredients for Roasted Little Potatoes
- Small potatoes – you can use any variety of mini potatoes for this recipe…yellow or red potatoes, a medley of colors (like you see in this post), or fingerling potatoes.
- Olive oil – helps the potatoes achieve a crispy exterior while they roast.
- Spices – kosher salt, black pepper, onion powder, and garlic powder.
- Fresh rosemary – this hearty herb holds up well to roasting, as does thyme or sage. Use more delicate fresh herbs to garnish after roasting, like fresh parsley or chives.
- Parmesan cheese – I prefer to use fresh grated Parmigiano, but have been known to use the stuff in the can, too. Pecorino Romano or asiago are great substitutes.
How to Make Crispy Roasted Potatoes
- Season the potatoes – in a large bowl, toss potatoes with olive oil, spices and chopped rosemary until the seasonings are well distributed.
- Prepare a sheet pan – coat the surface of a baking sheet with additional olive oil. Transfer the potatoes to the baking sheet and arrange them in a even layer, cut side down.
- Roast the potatoes – roast potatoes in a 425°F preheated oven without disturbing them. After 20 minutes, give the potatoes a shake, then sprinkle with grated parmesan.
- Serve – transfer the potatoes to a serving dish and sprinkle with additional cheese. Serve hot and crispy from the oven!
Recipe Q & A
You can find baby potatoes prepackaged in the produce department. Most of the time, the potatoes in these bags are uniform in size, but it might be hard to inspect their quality through the packaging, so buy from a store or brand you’re familiar with and trust. If purchasing from a bulk bin, select potatoes that are similar in size with smooth skin that is free from cuts and blemishes.
If you can’t find baby potatoes, you can use large varieties like russet potatoes or Yukon Gold potatoes. Select potatoes with blemish free skin and small eyes. Cut the potatoes into smaller, uniformly-sized pieces to use in this recipe.
Two words – surface area! Creating more surface area means the potatoes have more contact with the hot oven and baking tray. This equals crispy potatoes!
I first toss the potatoes with oil to help the rosemary and seasonings stick. The oil that goes on the sheet pan encourages the cut surface of the potatoes to get golden brown and crispy. You’ll see the oil bubbling around the edges while they roast, so you know some magic is happening!
This is an excellent recipe for meal prep. You can use leftovers for breakfast or another weeknight meal. Transfer potatoes to an airtight container and refrigerate for 3 to 4 days. For best results reheat in an oven or air fryer. Oven: place potatoes on a parchment paper lined sheet pan and cover with foil. Warm them through in a preheated 400°F oven for 10 to 15 minutes, then remove the foil and allow them to crisp up for another 5 minutes. Air fryer: preheat the air fryer at 400°F. Arrange potatoes in a single layer in the basket. Cook them for about 4 minutes.
The Perfect Side Dish For…
This roasted baby potato recipe goes great with so many main dishes…for dinner and brunch!
- Make an incredible dinner by pairing this with roasted split chicken breasts, braised chuck roast, cheesy baked chicken, stuffed pork chops, and butterflied cornish hens.
- Make brunch better when you serve this alongside buttermilk quiche, zucchini egg casserole, decadent Croque Madame or a savory Dutch baby.
More Potato Recipes!
- Cheesy Hashbrown Casserole
- Potato Croquettes
- Garlic + Mascarpone Mashed Potatoes
- Hasselback Sweet Potatoes
- German Potato Salad
- Twice-Cooked Potato Appetizer
- Corned Beef and Potato Waffles
- Skillet Fried Potatoes + Onions
Rosemary Parmesan Roasted Baby Potatoes
Equipment
Ingredients
- 24 ounce baby potatoes, halved (see note 1)
- 2 tablespoon olive oil, divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- 1 tablespoon fresh rosemary, chopped
- 2-1/2 tablespoon grated parmesan, divided
Instructions
- Preheat oven to 425°F.
- Place potatoes in a large bowl. Add 1 tablespoon olive oil, salt, pepper, onion powder, garlic powder and rosemary; toss to coat.
- Coat the surface of a sheet pan with the remaining oil. Dump potatoes onto the pan. Flip them so all are sitting cut side down. Roast for 20 min, undisturbed.
- Remove pan from oven. Give the pan a shake. Some potatoes may flip over; that’s fine. Sprinkle with 2 tablespoons of grated parmesan. Return to the oven and roast 5 more minutes.
- Transfer potatoes to a serving dish and sprinkle with remaining parmesan.
Notes
- Use any variety of baby potatoes: yellow or red potatoes, a medley of colors, or fingerling potatoes. If you can’t find baby potatoes, large varieties like russet or Yukon Gold can be cut into small, uniformly-sized pieces.
- Storing + reheating: transfer potatoes to an airtight container and refrigerate for 3 to 4 days. For best results reheat in an oven or air fryer. Oven: place potatoes on a parchment paper lined sheet pan and cover with foil. Warm them through in a preheated 400°F oven for 10 to 15 minutes, then remove the foil and allow them to crisp up for another 5 minutes. Air fryer: preheat the air fryer at 400°F. Arrange potatoes in a single layer in the basket. Cook them for about 4 minutes.
Nutrition
Pin for Later! Rosemary Parmesan Roasted Baby Potatoes Recipe
