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Easy and Crispy Rosemary Baked Potatoes

I will admit, I am not a huge potato fan if it isn’t mashed or in a french fry form (my fav are sweet potatoes). However, I do have a soft spot for these little potatoes. Not only are they so easy, they are also crispy without the extra calories from the deep frier! To show you how easy these are, one night I forgot to prep these for dinner one day and had them in the oven in 10 minutes!

Serve these little cuties at your next BBQ or with an oven roasted chicken. These potatoes are so versatile as a side dish...they can share a plate with many main dishes!


Serves: 6-8 people as a side dish


1 lb bag of little potatoes (cut in half or quarters if too large)

1/3 cup extra virgin olive oil

1/2 tsp salt

1/2 tsp ground black pepper

4 sprigs (around 1 1/2 tbsp) fresh rosemary - removed from stem and rough chopped

1 tsp garlic powder

salt to season at the end


1. Preheat the oven to 400.

2. Mix all of the ingredients in a large bowl. Evenly place them on a sheet tray.

3. Cook for 45-50 minutes or until golden brown and crispy.

4. Sprinkle with a little salt and serve immediately!

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