Roasted Rosemary Garlic Baby Potatoes with Crispy Skin
Baby potatoes with a thin peeled strip down the middle become a canvas for herb and garlic flavor in this two-stage cooking method. Boiled first with rosemary to infuse tenderness, they're finished in a hot oven to develop a golden, crispy exterior while the interior stays creamy. The combination of earthy rosemary, pungent pressed garlic, and the natural sweetness of small potatoes makes this side dish bold yet refined. Perfect for weeknight dinners or holiday tables, this version sets itself apart by scoring the potatoes before boiling—a technique that channels seasoning deep into the flesh rather than sitting on the surface. Serve alongside roasted chicken, grilled fish, or steak. The two-step process ensures potatoes are fully cooked through while still achieving that desirable textural contrast.
Ingredients
- 1 ½ pounds baby potatoes, whole
- 2 sprigs rosemary, whole
- 2 cloves garlic, pressed
- 2 tablespoons vegetable oil
- salt, to taste
- pepper, to taste
Instructions
- 1
Wash potatoes and peel a thin strip around the middle of each potato
- 2
Place potatoes in a pot of salted water with one rosemary sprig and bring to a boil over high heat
- 3
Reduce heat to medium-high and cook until potatoes are just tender
- 4
Drain potatoes and discard the rosemary sprig
- 5
Transfer potatoes to a rimmed baking pan and drizzle with oil
- 6
Chop the remaining rosemary and sprinkle over potatoes
- 7
Season with salt and pepper to taste
- 8
Place in a preheated 425 degree oven and cook for about 15 minutes, until skin begins to crisp
- 9
Remove from oven and serve
Tips
Peeling a strip down the middle of each potato before boiling creates channels that allow rosemary-infused cooking water to penetrate the flesh, delivering flavor to the potato's interior rather than just the exterior.
Press garlic cloves rather than mincing to release maximum aromatic oils, then sprinkle over hot oiled potatoes so the residual heat toasts the garlic slightly without burning it.
Don't skip the preheated oven step. A properly hot 425 degree oven browns the potato skin in the 15-minute window, creating texture contrast while potatoes remain tender inside.
Good to Know
Refrigerate leftover roasted potatoes in an airtight container for up to 4 days. Reheat in a 350 degree oven for 10 minutes to restore crispness.
Potatoes can be boiled and peeled up to 1 day ahead; store covered in the refrigerator. Complete the roasting step just before serving for best texture.
Serve immediately while skin is still crisp. Pairs well with roasted chicken, grilled steak, baked fish, or as part of a vegetable platter.
Common Mistakes
Skip peeling the middle strip to avoid missing the primary technique that allows seasoning to penetrate the potato interior.
Use room-temperature or cold oil to avoid burning garlic during the roasting phase.
Overcrowd the baking pan to avoid steaming instead of roasting and losing the crispy texture.
Substitutions
FAQ
Can I use larger potatoes instead of baby potatoes?
Yes, but cut larger potatoes into quarters and increase boiling time by 5-10 minutes until just tender. The peeled strip technique still applies. Roasting time may extend slightly depending on size.
What if I don't have fresh rosemary?
Substitute 1 teaspoon dried rosemary crumbled fine, or use thyme, oregano, or Italian seasoning. Add dried herbs directly to the oil rather than chopping fresh sprigs for better distribution.
How long do leftover roasted potatoes keep?
Store in an airtight container in the refrigerator for up to 4 days. Reheat at 350 degrees for 10 minutes to restore crispness, or serve cold in a potato salad the next day.