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Rosemary Baby Potatoes

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
Cook Time: 45 minutes
Total Time: 50 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


  • Sheetpan


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


  • 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.



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.


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