Looking for an easy, no-fuss roasted potatoes recipe?
These Crispy Rosemary Oven-Roasted Baby Potatoes are the most hassle-free, simple potatoes you’ll find.
You don’t have to flip the potatoes halfway through cooking like most other recipes… yet you still get that roasted, crisp exterior and delicious middle!
Plus, these roasted potatoes are Whole30 and Paleo compliant. Pair this healthy side dish with grilled chicken or grass-fed steak and a garden salad. What a wonderfully nourishing meal!
How To Get Perfect Oven-Roasted Potatoes
The key to getting a perfectly roasted crisp exterior actually lies in the technique.
First, before adding the oil and seasonings, make sure your potatoes are completely dry. When you cut them in half, you want to double check to make sure the cut sides are dry as well. This will ensure that the potatoes actually roast and not steam.
Second, after seasoning, place the potatoes with the cut side down on the baking pan. And that’s it. No need to flip or disturb them in any way. I liken this process to how you would cook steak on a cast iron skillet. You don’t want to disturb the meat until it naturally releases from the skillet, creating the most perfect beautiful golden crust. The same concept applies to roasted potatoes.
Don’t do anything to the potatoes until the last 5 minutes of roasting. Then, simply change the oven from bake (or roast) to broil. This method will ensure that they are perfectly roasted and golden crispy.
4-Ingredient Rosemary Oven-Roasted Baby Potatoes (Paleo, Whole30)
Looking for an easy, no-fuss roasted potatoes recipe fit for a crowd? These Rosemary Oven-Roasted Baby Potatoes are perfectly hassle-free. No flipping, only 4 ingredients, & oh-so-crispy when baked in a skillet in the oven! Yukon gold, red, or russet potatoes are all delicious. If they're healthy enough to be Paleo and Whole30 (which they are)... they're even healthy enough for breakfast, sprinkled with cheese and garlic. Mmm!
Ingredients
- 1-1/2 pounds baby potatoes peeled for Low Vitamin A
- 2 tablespoons avocado oil
- 2 tablespoons fresh rosemary chopped
- 1 teaspoon sea salt
Instructions
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Preheat oven to 425 degrees Fahrenheit.
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Scrub and dry potatoes.
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Cut potatoes in half lengthwise and dry them again. This will ensure that potatoes roast and not steam.
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Toss to combine potatoes with avocado oil, rosemary, and sea salt.
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Spread potatoes evenly on a baking pan or cast iron skillet(s), cut sides down.
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Roast for 30 to 35 minutes or until potatoes are tender and cooked through.
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For the last 5 minutes of cooking, set the oven to "Broil" on low to slightly brown the potato skins.
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Remove from oven and allow to rest for 5 minutes before tossing them one last time.
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Garnish with fresh rosemary, if desired. Enjoy!
Recipe Notes
*Fresh rosemary is best but you can use dried as well. Feel free to add your favorite seasonings to these easy roasted potatoes! Garlic and basil would be a wonderful addition.
Looking for other Paleo or Whole30 recipes? Check out these!
- 30-Minute Instant Pot Green Lentil Chili (GAPS, Paleo)
- Paleo Sweet Potato Toast With Superfoods (4 Ways)
- Zesty Low-Carb Jalapeño Cabbage Coleslaw {keto, paleo, GAPS, THM:S, & Whole30!}
- 30-Minute Smashed Baby Potatoes With Lemon & Tarragon {Paleo, Whole30}
- 30-Minute Sausage & Sweet Potato Breakfast Hash (Whole30, Paleo)
- Paleo Sugar Cookies With Pumpkin Glaze (easy fall gluten-free dessert!)
What’s your favorite way to season roasted potatoes? Have you tried making oven-roasted baby potatoes before?
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