Garlic-Rosemary Roasted Baby Potatoes

This recipe is elegant, super quick and easy, and it’s a great way to use up garden rosemary if you have an abundance.  Don’t be intimidated by the sheer amount of garlic and mustard; when you roast the potatoes it will dramatically mellow the flavors, particularly the mustard–in fact, I seriously doubt you’d recognize the flavor as mustard. You can either prep the potatoes ahead of time and then refrigerate until you’re ready to finish them off or you can do it all at once. Either way, you’re not going to spend more than 30 minutes tops making these beauties and they’re so elegant that you could seriously serve them at the fanciest dinner party. 

Ingredient Notes

• Potatoes – The best potatoes for this recipe are the smallest ones you can find. Small fingerling potatoes work really well, as do baby gold potatoes. Both have a creamy interior that compliments the crunchy, roasted exterior. Very small red potatoes would work as well. Ideally, I look for the tiny potatoes about the size of your thumb. If your potatoes are the size of a ping-pong ball or larger, I suggest cutting them in half after boiling, and then being very careful tossing them with the seasoning mixture so they don’t fall apart. 
  
• Rosemary – Be sure to strip the needles and discard the stem before chopping. Use fresh Rosemary here. 
  
• Mustard – Use course grain or Dijon, but do not use yellow mustard. 
  
• Garlic – Use fresh garlic. If you prefer, you can buy it already peeled, but for best flavor, avoid jarred or dried varieties. I also highly recommend a garlic press, which can process your garlic in much smaller and smoother pieces than chopping can.

How to Make Garlic-Rosemary Roasted Baby Potatoes

1. Preheat your oven to 425 degrees. Bring a large pot of salted water to boil.
   
2. While the water is heating, combine olive oil, minced garlic, rosemary, mustard, and some black pepper. Mix this in a bowl large enough to add your potatoes to.
   
3. When the water is boiling, add the potatoes and boil for about 10 minutes or until they are easily pierced with a fork. Drain, and then toss with the mustard mixture.
   
4. Line a baking sheet with parchment and spread the potatoes out evenly. Sprinkle with some kosher salt and bake for 12-15 minutes or until the skins are browning and sizzling.
   
5. Scrape those delicious bits off the foil, sprinkle them over the potatoes, and then garnish with a few sprigs of rosemary. These are SO delicious!

Frequently Asked Questions 

Can I make these ahead of time? You bet! Prepare the potatoes through spreading them out on the foil- lined baking sheet. Cover with plastic and refrigerate for up to 6 hours. When you’re ready to finish them off, preheat the oven to 425 degrees and bake until golden brown and crispy.

Related Recipes

Looking for more potato ideas? Check out some of these Our Best Bites Favorites:

Crash Hot Potatoes

Smoky Oven Roasted Potatoes and Onions

Grilled Potatoes and Onions

Did You Make This?

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Garlic-Rosemary Roasted Baby Potatoes

5 from 8 votes

Garlic, mustard and rosemary provide a sophisticated take on a basic roasted potato. This recipe is elegant, super quick and easy, making it perfect for both weeknight dinners and entertaining.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

ServingsServings4 people

Print Rate SaveSaved!

Equipment

• 1 Baking Sheet

Ingredients

• 1 ½ pounds fingerling or baby potatoes washed; try and pick the potatoes that are as bite-sized as possible
• 2 ½ tablespoons extra-virgin olive oil
• 2 ½ tablespoons coarse grain or Dijon mustard
• 2 ½ tablespoons rosemary, fresh, chopped be sure and strip the needles from the stem before chopping them
• about 5 cloves garlic very finely minced or pressed coarsely
• coarsely ground black pepper
• coarsely ground kosher salt

Instructions

• Preheat oven to 425.
• Bring a large pot of salted water to a boil. While the water is heating, combine olive oil, minced garlic, rosemary, mustard, and some black pepper in a large mixing bowl (big enough to add your cooked potatoes to). Set aside.
• When the water is boiling, add the potatoes and boil for about 10 minutes or until they are easily pierced with a fork. Drain, and then toss with the mustard mixture.
• Line a baking sheet with parchment. Spread potatoes out, sprinkle with a little Kosher salt, and bake for 12-15 minutes, or longer, until the skins are browning and sizzling.
• Remove from oven, place the roasted potatoes on a platter, scrape those delicious bits off the foil, sprinkle them over the potatoes, and then garnish with a few sprigs of rosemary.

Notes

Plan Ahead: Feel free to prep the potatoes through spreading them on the baking sheet, then cover with plastic and refrigerate for up to 6 hours. When ready to roast, remove plastic, sprinkle with kosher salt, and roast in hot oven until brown and crispy.

Nutrition

Calories: 224kcal, Carbohydrates: 32g, Protein: 4g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 115mg, Potassium: 757mg, Fiber: 5g, Sugar: 1g, Vitamin A: 49IU, Vitamin C: 35mg, Calcium: 49mg, Iron: 2mg

Course: Side Dishes

Keyword: potatoes

Calories: 224kcal

Author: Sara Wells

Cost: $5

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