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Roasted Baby Potatoes with Rosemary and Garlic

Roasted Baby Potatoes with Rosemary and Garlic

Rika
These garlicky and herb-roasted baby potatoes are made with a combination of mixed baby potatoes, simple herbs, and spices. The baby potatoes are cut into nice bite-sized pieces.
4.83 from 28 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 197 kcal

Ingredients
 

  • 2 pounds baby creamers or baby potatoes, (cut in half)
  • 4 garlic cloves, (minced)
  • 1 tablespoon finely chopped fresh rosemary
  • ¾ teaspoon kosher salt, (use more according to your liking)
  • ¼ teaspoon black pepper, (use more according to your liking)
  • ¼ teaspoon ancho chili pepper, (use more according to your liking)
  • 3 tablespoons Extra Virgin Olive Oil
  • 4 tablespoons freshly grated Pecorino Romano cheese or Parmesan, (use more according to your liking)
  • 1 tablespoon minced fresh parsley leaves

Instructions
 

  • Preheat the oven to 400° F.
  • In a large bowl, mixed potatoes with salt, pepper, ancho chili pepper, rosemary, olive oil and transfer to a sheet pan, cook in the oven for 15 minutes.
  • Remove from the oven and shake well. Then transfer to the oven, cook for an additional 15 minutes. 
  • Remove from the oven and add minced garlic, pecorino, toss to coat. Transfer to the oven and cook for an additional 15 minutes or until browned and crisp.
  • Remove the potatoes from the oven, toss with parsley. Serve and enjoy!

Notes

How to Store Leftovers

Discard any leftover cooked potatoes that have been left out for more than 2 hours at room temperature or 1 hour when the temperature is above 90°F. You can learn more here.
  • Let the roasted baby potatoes cool to room temperature before refrigerating.
  • Place them in an airtight container. Properly stored, the leftover will last 3-4 days in the fridge or up to 3 months in the freezer.

How to Reheat Roasted Potatoes

Here's how to reheat the roasted potatoes and get them crisp up again:
  • Preheat the oven to 400°F.
  • Place the leftover roasted potatoes in a sheet pan.
  • Drizzle with a small amount of oil and stir.
  • Cover the sheet pan with foil and reheat until warm.
  • Remove the foil and cook it a bit longer until they are crispy and hot.

Nutrition

Calories: 197kcalCarbohydrates: 28gProtein: 4gFat: 8gSaturated Fat: 2gCholesterol: 2mgSodium: 354mgPotassium: 645mgFiber: 4gSugar: 1gVitamin A: 147IUVitamin C: 32mgCalcium: 65mgIron: 1mg
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