Crispy Rosemary Oven-Roasted Baby Potatoes (Paleo, Whole30)
Golden, crispy baby potatoes infused with fresh rosemary and sea salt create a simple yet flavorful side dish. The cut-side-down roasting technique ensures perfectly crispy exteriors while keeping interiors fluffy and tender. This paleo and Whole30-compliant recipe pairs beautifully with roasted meats or can stand alone as a satisfying snack. The finishing broil adds an extra layer of crispness that these humble potatoes into something special.
Ingredients
- 1 ½ pounds baby potatoes, peeled for Low Vitamin A
- 2 tablespoons avocado oil
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon sea salt
Instructions
- 1
Preheat oven to 425 degrees Fahrenheit
- 2
Scrub and dry potatoes thoroughly
- 3
Cut potatoes in half lengthwise and dry again
- 4
Toss potatoes with avocado oil, rosemary, and sea salt until well coated
- 5
Spread potatoes evenly on baking pan or cast iron skillet with cut sides down
- 6
Roast for 30 to 35 minutes until tender and cooked through
- 7
Set oven to broil on low for the last 5 minutes to brown skins
- 8
Remove from oven and rest for 5 minutes
- 9
Toss once more and garnish with fresh rosemary if desired
Tips
Dry potatoes thoroughly after cutting to ensure proper roasting instead of steaming for maximum crispiness.
Use a cast iron skillet for even better heat distribution and extra crispy bottoms.
Don't overcrowd the pan - give potatoes space to roast properly and develop golden edges.
Good to Know
Store in refrigerator for up to 4 days in airtight container
Can prep and season potatoes up to 4 hours ahead, store covered until ready to roast
Serve immediately while hot and crispy for best texture
Common Mistakes
Don't skip drying potatoes to avoid steaming instead of roasting
Avoid overcrowding pan to prevent uneven cooking
Substitutions
FAQ
Can I use regular potatoes instead of baby potatoes?
Yes, cut regular potatoes into 1-2 inch pieces for similar cooking time and texture results.
How long will these keep in the refrigerator?
Store covered for up to 4 days, though they're best reheated in oven to restore crispiness.
Can I freeze these roasted potatoes?
Yes, freeze for up to 3 months but texture will be softer when reheated.