2 Baby Potatoes With Rosemary Recipe

Elevate your Easter feast with this incredibly flavorful and simple side dish! These perfectly roasted baby potatoes, seasoned with fragrant rosemary, are the ideal complement to roast lamb or any Easter main course. Inspired by Good Housekeeping, this recipe delivers tender, golden-brown potatoes that are bursting with herbaceous goodness. A quick and easy side dish perfect for a special occasion!

Prep Time 10 mins
Cook Time 60 mins
Calories 207.3 kcal
Protein 7g
Rating 5.0 (1 Reviews)
2 Baby Potatoes With Rosemary

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for 2 Baby Potatoes With Rosemary

  • Small Potatoes
  • 2 tablespoons olive oil
  • Fresh Rosemary
  • 1/2 teaspoon salt
  • Fresh Coarse Ground Black Pepper
  • Rosemary Sprig

How to Make 2 Baby Potatoes With Rosemary

  1. Preheat oven to 425°F (220°C).
  2. Wash and halve or quarter 2 large baby potatoes (or use 4-6 smaller ones) if necessary.
  3. In a large bowl, toss the potatoes with 2 tablespoons olive oil, 1 tablespoon chopped fresh rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  4. Spread the potatoes in a single layer in a roasting pan.
  5. Roast for 30-40 minutes, turning halfway through with a metal spatula, until golden brown and fork-tender.
  6. Garnish with fresh rosemary sprigs before serving.

Chef's Tip for Extra Flavor

Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

10g

Fat

4g

Carbs

11g