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. 

Rosemary roasted potatoes in a bowl

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!
roasted potatoes in a bowl

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?

I’d love to hear from you! Snap a picture on tag me on Instagram, then come back and give this recipe a rating!

roasted potato in a bowl

Garlic-Rosemary Roasted Baby Potatoes

5 from 6 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
Cook Time 30 minutes
Total Time 40 minutes
Servings4 people

Equipment

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
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

Read More

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

  1. Quick question: about how many people do you think this will serve? I was looking for another side dish to bring to our family thanksgiving and I think this is the one. 🙂 Thanks again for another awesome recipe!

    1. @Stephanie, I’ve made a version of these potatoes on the gril. Usually, depending on their size, one can handle about 3 potatoes (but they’re so good that you CAN NOT stop eating them.) I would guestimate (based on the amount on the cookie sheet) these would serve about 8-10 people. I hope this helps you estimate the amount when you buy them.

  2. 5 stars
    I made these tonight…they were awesome! The baked on bits on the pan were so good! I will definately make these again!!!

  3. 5 stars
    Made these tonight w/ fingerling potatoes, and they were delicious. In the words of my 5 yo, as they were roasting, “Momma, what smells so good? It’s making me want to have a taste of it!”. She was not disappointed. Thanks for another great recipe!

    1. I’m sure it would! I’m definitely partial to creamy potatoes like Yukon Golds or red potatoes in this recipe, though.

      1. I made these with red potatoes tonight, they were delicious! Just be careful not to boil them for too long like I did….

  4. 5 stars
    So delicious! And what was so great; I had all of the indgredients in my pantry! I will be making these again and again 🙂

  5. 5 stars
    I made these tonight…SO good! My husband and I have loved every one of the recipes I’ve made from your blog. Thank you!

  6. I made this tonight along with the Rotisserie Chicken. Have to say I couldn't stop eating theses potatoes!

  7. I'm getting ready to make these for dinner tonight. I can't wait to eat them 🙂

  8. These are seriously one of my very most favorite side dishes! I'm embarrassed that I haven't commented about them before. I make them ALL THE TIME! I usually just chop up red potatoes. And I even skip the boiling. I'm sure it's a good idea, but I don't know if anything could make these any better than they already are. Because I don't boil them, I do end up cooking them significantly longer. But they are divine!

    I definitely prefer fresh rosemary in this recipe, but I have made it with dried and it's still yummy, just a little more prickly. 🙂

  9. Just made these for the family, they were a hit! Even the picky 9 year-old ate them up!

  10. I made this the other day and I couldn't help myself from eating half of the potatoes before my husband got home for dinner!

  11. made the potatos last night and they were a big success! thank you! while they were cooking the smell itself was delicious!

  12. trying these tomorrow for dinner. i went to get the finger potatos but do you think i could find them? nooooooooooo… so i got red potatos. i'll let you know how they work. love ya!

  13. Ellen–I got mine at Kroger. I looked for some yesterday at Walmart, but there wasn't even anything close. Really, any very small potato will work perfectly!

    1. Walmart has them. There has to be a Walmart pretty close to just about anyone. If not, any high-end grocer should have them. I love fingerling potatoes with a standing rib roast, eye of round, sirloin or sirloin tip roast where the roast is on a rack and the potatoes are on the bottom of the pan, soaking up the savory drippings. Yum!

  14. oOoo i looove rosemary too!! probably my all time favorite herb! However my rosemary did NOT grow this year.. so i'm stuck with dried? do you think this would still work well with dried rosemary?
    thanks bunches!

  15. Lemme just tell you I could eat a plate full of those babies as my whole meal. They look delish!
    ~ingrid

  16. Nah, I don't think it's pesky; only when I have way too much of it and I don't know what to do with it!!

  17. Oh for Pete's sake, (who is Pete anyway?!), how can one woman keep up with you and all these amazing recipes?! LOL LOL I'll add this to the list of things to whip out today along with the Taco Chicken, White Chicken Chili. Made the Puffed French Toast w/Buttermilk Syrup this morning for some of the missionaries. They are now happily in sugar induced commas, and I'm concerned there will be no work done today at the Mission Office:) I'm blaming it on you:) I LOVE rosemary and cook with it as much as possible in hopes that my triplets will grow to love it as much as mom. YOU ARE THE BEST!!!

  18. I love cooking with fingerling potatoes, if I can find them around here that is. These look wonderful!

  19. Do you really think Rosemary is pesky?? It's my faaaaavorite herb. I have 4 plants because I use it so much! I'll definitely make these- they sound awesome!

  20. Looks wonderful! And I think I'm in the "creepy" camp. On of those pudgy fingers is pointing right at me!

  21. Those look delicious! And lol about the pesky rosemary…I planted some but still haven't used it for anything! Now I have a reason to though!! 🙂 Thanks for the recipe!