Oven-Roasted Herb Potatoes with Garlic and Rosemary

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender baby potatoes roasted in olive oil, garlic, and fresh rosemary until crisp on the outside and fluffy inside—a perfect side for any meal. This Italian recipe (vegetarian), ready in about 45 minutes, pairs baby Yukon gold potatoes, olive oil, fresh rosemary sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, halved baby Yukon gold potatoes
• 3 tbsp olive oil
• 3, finely chopped fresh rosemary sprigs
• 4, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 lb halved baby Yukon gold potatoes with 3 tbsp olive oil, 4 minced garlic cloves, 3 finely chopped fresh rosemary sprigs, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread potatoes cut side down on a baking sheet in a single layer. Roast for 30-35 minutes, turning once halfway through, until potatoes are golden brown and crisp on edges.
3. Step 3: Remove from oven and let cool for 5 minutes before serving to allow flavors to settle.