by Packed with garlicky rosemary flavor, crispy on the outside and perfectly tender on the inside, these mouthwatering roasted baby red potatoes cook in the oven on one sheet pan for just 25 minutes at 425°F for the easiest vegan side dish the whole family will gobble up!
For a dish that’s so easy to make, these roasted baby potatoes taste surprisingly gourmet thanks to their crispy edges and garlicky rosemary flavor!
This is one of those recipes that I keep coming back to as a Registered Dietitian because it instantly elevates anything you pair it with, like my super easy tofu scramble which gets gobbled up fast when I serve it alongside these potatoes at family brunch!
Plus, I love that there’s no need to boil the potatoes ahead of time, just halve, toss ’em in oil and spices and roast!
Packed with garlicky goodness!
I’ve tested these oven-roasted baby red potatoes more times than I can count, and after playing around with everything from fresh garlic to garlic powder, I’ve landed on the absolute winner: both. Using fresh garlic plus garlic powder together ensures every single bite has the perfect hit of garlicky goodness in every forkful.
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My drool-worthy tips for success
These rosemary garlic potatoes are super simple, but I do have some tips to make sure they turn out absolutely perfectly!
- Make sure you leave plenty of space between the potatoes on the sheet pan so they can really crisp up! If they’re too close together, they’ll steam rather than roast.
- Lay the potatoes cut side down so the edges get nice and golden brown!
- Let them sit for a few minutes before serving. I know it’s tempting to dive right in, but giving the potatoes 2–3 minutes to rest after they come out of the oven helps them stay crispy.
Keep in mind that everyone’s oven temperature runs a little differently, so the best way to determine if these crispy potatoes are done cooking is by seeing if they’re fork tender!
Let’s roast ’em up!
Sheet Pan Roasted Baby Red Potatoes (425° F)
Ingredients
- 680 g baby red potatoes, halved
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1/2 tsp garlic powder
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Equipment
- 1 large sheet pan
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, toss together the halved baby red potatoes, olive oil, minced garlic, dried rosemary, garlic powder, salt and pepper until well combined.
- Lay potatoes on the baking sheet and roast for 25-30 minutes, or until crispy and golden brown and fork tender. Enjoy!
