Rosemary Baby Potatoes

I love baby potatoes because they can be cooked and served whole.  The outer skin gets all crispy and is coated in seasoning, then the inner potato is velvety and just melts in your mouth.  For me, the combo of the two is WOW. PLUS, there is way less prep. You have to wash them and...that’s it. So, I will often use baby potatoes when I want to roast up a quick potato side dish.

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Rosemary Baby Potatoes capitalizes on the perfect blend of rich olive oil and fragrant rosemary to create a versatile and delicious side that is “fancy” enough to serve on Shabbat and simple enough to grace your weeknight plate.  

You’ll need: Sheetpan, Parchment or Silicone baking sheet

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**Weight Watchers Freestyle Points-5/serving.  Weight Watchers points are based on using the exact ingredients and quantities that I used.  Please calculate for yourself if you make any variations.

Serves: 6 Prep Time: 5 Minutes Cook Time: 45 Minutes

Ingredients:

• 2 pounds Baby Potatoes
• 2 Tablespoons Olive Oil
• 1 teaspoon Kosher Salt
• ½ teaspoons Black Pepper
• 1 Tablespoons Rosemary

Instructions: 

1. Preheat oven to 350.  Line a sheet pan with parchment paper.
2. Spread potatoes on prepared sheetpan.
3. Drizzle Olive Oil over the potatoes evenly.  Sprinkle Kosher Salt, Black Pepper, and Rosemary over the potatoes.
4. Toss to coat evenly.
5. Roast the potatoes at 350 for 30 minutes, then turn up the heat to 425 and roast for 15 more minutes.
6. Serve hot or store and reheat.  These will save for 3-4 days in the fridge.  They can also be frozen and rewarmed in the oven.

📖 Recipe

Rosemary Baby Potatoes

Course: Side Dish

Cuisine: American, Dairy-free, Gluten-free, Kosher, Pescatarian, Vegetarian, Weight Watchers

Keyword: Egg-free, Freestyle Points, Healthy, Husband-approved, Kid-friendly, Make-ahead, Nut-free, Pesach, Shabbat, Super Simple, Weeknight Dinner, Wheat-free

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Calories: 147kcal

love baby potatoes because they can be cooked and served whole. The outer skin gets all crispy and is coated in seasoning, then the inner potato is velvety and just melts in your mouth.

Print Recipe

Equipment

• Sheetpan

Ingredients

• 2 pounds Baby Potatoes
• 2 Tablespoons Olive Oil
• 1 teaspoon Kosher Salt
• ½ teaspoons Black Pepper
• 1 Tablespoons Rosemary

Instructions

• Preheat oven to 350. Line a sheet pan with parchment paper.
• Spread potatoes on prepared sheetpan.
• Drizzle Olive Oil over the potatoes evenly. Sprinkle Kosher Salt, Black Pepper, and Rosemary over the potatoes.
• Toss to coat evenly.
• Roast the potatoes at 350 for 30 minutes, then turn up the heat to 425 and roast for 15 more minutes.

Video

Notes

Serve hot or store and reheat. These will save for 3-4 days in the fridge. They can also be frozen and rewarmed in the oven.

Nutrition

Sodium: 211.2mg | Sugar: 1.7g | Calories: 147kcal | Fat: 4.9g | Protein: 2.6g | Carbohydrates: 24.3g