Ingredient Notes
Potatoes – The best potatoes for this recipe are the smallest ones you can find. Small fingerling potatoes work really well, as do baby gold potatoes. Both have a creamy interior that compliments the crunchy, roasted exterior. Very small red potatoes would work as well. Ideally, I look for the tiny potatoes about the size of your thumb. If your potatoes are the size of a ping-pong ball or larger, I suggest cutting them in half after boiling, and then being very careful tossing them with the seasoning mixture so they don’t fall apart. Rosemary – Be sure to strip the needles and discard the stem before chopping. Use fresh Rosemary here. Mustard – Use course grain or Dijon, but do not use yellow mustard. Garlic – Use fresh garlic. If you prefer, you can buy it already peeled, but for best flavor, avoid jarred or dried varieties. I also highly recommend a garlic press, which can process your garlic in much smaller and smoother pieces than chopping can.
How to Make Garlic-Rosemary Roasted Baby Potatoes
Can I make these ahead of time? You bet! Prepare the potatoes through spreading them out on the foil- lined baking sheet. Cover with plastic and refrigerate for up to 6 hours. When you’re ready to finish them off, preheat the oven to 425 degrees and bake until golden brown and crispy.
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