These Garlic and Rosemary Roasted Baby Potatoes are a-mazing! Each little potato is packed with all the right savory flavors. This has officially become my favorite roasted potato recipe! You’ll love them and your little ones will too! Make sure you make enough because once you have one, you’ll be hooked!

These amazing Garlic and Rosemary Roasted Baby Potatoes are:

  • Easy to make with only a few simple ingredients
  • Vegan (Dairy & Egg-Free)
  • Gluten-Free & Soy-Free
  • Nut-free


Garlic and Rosemary Roasted Baby Potatoes
Prep time
Cook time
Total time
As soon as I get these little guys into the oven the kids are asking when they will be done. Our favorite potatoes to use are the golden baby yukon potatoes, but baby reds, or even baby purple potatoes will work great in this recipe as well. These potatoes make a great addition to any meal. They can be served over arugula with some dijon dressing, and my kids even enjoy them as a snack.
Recipe type: Dinner
Phase: 2
Serves: 4
  • 2 Pounds Baby Potatoes
  • 3 Sprigs Fresh Rosemary - Leaves Removed From Stem
  • 3 Cloves Garlic - Peeled
  • 1 tbsp Olive Oil
  • 3 tbsp. Water
  • 1 tsp Salt
  • 1 tsp Fresh Ground Black Pepper
  1. In a large pot of water, on the stovetop, boil the baby potatoes for fifteen minutes, or until they are soft when gently pierced with a knife.
  2. Remove the potatoes from the heat and drain them well.
  3. On a large baking sheet lined with foil, spread the potatoes out and then gently smash each one with a fork - just until they begin to open up a bit and come out of their peels.
  4. In the food processor, combine the rosemary, garlic, oil, salt, pepper, and the three tablespoons of water.
  5. Blend the mixture well before drizzling it over all of the smashed baby potatoes.
  6. Bake the potatoes in a 400 degree oven for thirty minutes.
  7. Allow them to cool slightly before removing them from the baking sheet.
Kristin Mataluni

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