The humble potato can be good for so many recipes. Bash it, mash it, boil it, foil it -see what I did there. It’s probably the one ingredient that would make every Chopped contestant so very happy.

Roasted Garlic and Rosemary Potatoes

I love potatoes no matter how they’re prepared, and It’s a sure fire bet that I’ll be having some outrageously creamy, buttery mash when Thanksgiving comes along soon. These little fingerling potatoes are best served roasted in a hot oven until they become shriveled and crispy on the outside, but perfectly soft in the middle. Rosemary is always a great herb to add flavor, and It’s the only thing I can grow in my garden without tending to it in any way whatsoever. You could also use sage, thyme or oregano.

Did I mention how simple these tiny roast fingerling potatoes are to make. Just a few ingredients tossed in a bowl (literally) and dumped onto a baking sheet. Bake in the oven at a fairly high heat and fill your house with a smell that even the kids will approve. My daughter even asked for seconds at dinner and she’s turning a little picky at age 9 (rolls eyes), and my little guy automatically gets seconds because, well…he just eats like a bear.

Roasted Garlic and Rosemary Potatoes

Roasted Garlic and Rosemary Potatoes


Roast Fingerling Potatoes with Garlic and Rosemary

Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 155kcal
Author: foodnessgracious
An easy side dish for any meal and a great choice for the holidays.
Print Recipe


  • 1.5 pounds fingerling potatoes
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 1/2 teaspoons fresh chopped rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper


  • Heat the oven to 400 degrees F.
  • Wash and pat dry the potatoes and add them to a large bowl. If there are any large ones, you can cut them in half.
  • Add the olive oil, minced garlic, rosemary, salt and pepper.
  • Toss the potatoes making sure to coat them well with the herbs and oil.
  • Place them onto a baking sheet and bake in the oven for 30-35 minutes, gently moving them around on the pan halfway through cooking.
  • Serve at once garnished with more fresh rosemary and a drizzle of olive oil.


Calories: 155kcal