These baby potatoes are smothered in a delicious rosemary infused olive oil, then baked to perfection in the oven. With only 3 main ingredients, these crispy potatoes are the perfect side dish to any meal.
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I love an easy side dish recipe that pairs with many different main dishes! These rosemary baby potatoes work well with steak, chicken, or salmon.
Not only are the crispy potatoes easy to make, but they are also a side dish the whole family will love.
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What You'll Learn In This Recipe
- How to make an infused rosemary olive oil to use on potatoes.
- Tips for making easy and delicious roasted baby potatoes.
- How to store and reheat leftover potatoes.
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Ingredients You Need
- Extra virgin olive oil: I'd always encourage you to buy a high-quality bottle of extra virgin olive oil, like Bertolli or Pompian. You can learn more about how to buy the best bottles of EVOO.
- Fresh rosemary: This ingredient is used to infuse the olive oil, but be sure to save a little extra for garnishing.
- Baby potatoes: If you can't find baby potatoes, fingerling potatoes will also work for this recipe.
- Morton kosher salt/black pepper: Potatoes always need seasoning to taste really delicious! Don't skip these ingredients.
Scroll down to the recipe card for the measurements.
How To Make This Recipe
Let me walk you through how to make these rosemary baby potatoes with some helpful step-by-step photos:
1. First, it's time to make the infused rosemary oil. Heat extra virgin olive oil and ½ ounce (14 grams) of rosemary in a saucepan over medium-high heat until it reaches 230°F (110°C) on an instant-read thermometer.
2. Remove from the heat, then allow the oil to cool until it reaches 120°F (50°C).
3. Once cooled, remove and discard the rosemary. Add in an additional ½ ounce (14 grams) of rosemary. Repeat the heating and cooling process two additional times, removing and adding the remaining ½ ounce (14 grams) rosemary for the last batch.
4. Allow the oil to cool to room temperature, then strain, and discard the rosemary.
5. Before you get started on the next step, heat your oven to 425°F (220°C), and line a large baking sheet with parchment paper.
Toss the sliced potatoes, 3 tablespoons (45 ml) rosemary infused olive oil, salt, and pepper together in a large mixing bowl.
6. Arrange the potatoes on the prepared baking sheet. Finally, roast the potatoes for 38–45 minutes, flipping halfway through the cooking process, until the potatoes are golden brown and fork tender.
Expert Tips
- You will have leftover rosemary infused olive oil. It should last for 2+ months when stored at room temperature away from light and heat. If there are any signs of mold, fermentation (bubbling, cloudiness, or sliminess), foul odor, or discoloration, discard it immediately without tasting or using it.
- As with all canning and infused oil recipes, there is a chance that botulism could occur. Because of this, take as many precautions recommended by the CDC as possible when you are infusing oils at home.
- Making this dish for the holidays? I love grabbing a cute serving bowl or platter, and then garnishing the potatoes with some additional rosemary for a fancy touch!
Recipe FAQs
Leftover roasted potatoes can be stored in the refrigerator for up to 6 days.
Reheat the potatoes in the oven or air fryer at 375°F (190°C) for about 10–15 minutes, until heated through. Rotate as needed throughout the cooking process.
I love using the oil to make rosemary focaccia, drizzle on top of a pizza, or cook chicken or roasted vegetables.
More Potato Recipes
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Crispy Rosemary Baby Potatoes
Equipment
- saucepan
- tongs
- light colored baking sheet
Ingredients
- 16.9 ounces extra virgin olive oil
- 1 ½ ounces plus more for garnish fresh rosemary divided
- 1 ½ pounds baby potatoes scrubbed and halved
- 1 teaspoon Morton kosher salt
- ⅛ teaspoon black pepper
Instructions
- Heat extra virgin olive oil and ½ ounce (14 grams) rosemary in a saucepan over medium high heat until it reaches 230°F (110°C) on an instant read thermometer. Remove from heat, and allow the oil to cool until it reaches 120°F (50°C) on an instant read thermometer. Once cooled, remove and discard the rosemary.
- Add in an additional ½ ounce (14 grams) rosemary. Repeat the heating and cooling process two additional times, removing and adding the remaining ½ ounce (14 grams) rosemary for the last batch.
- Allow oil to cool to room temperature. Strain and discard rosemary.
- Store in a sterilized dark-colored bottle with a sealed lid (you can reuse the bottle the oil came in).
- Heat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss sliced potatoes, 3 tablespoons (45 ml) rosemary infused olive oil, salt, and pepper together in a large mixing bowl. Arrange potatoes on prepared baking sheet.
- Roast potatoes for 38–45 minutes, flipping halfway through the cooking process, until the potatoes are golden brown and fork tender.
- To serve, optionally garnish with additional finely chopped rosemary.
PAT
THIS IS SIMPLE AND A GREAT MAKE AHEAD FOR HOLIDAYS TO WARM IN OVEN WITH OTHER VEGGIES