Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Herbs and Spices
Oils
Method
Preparation
- 1
Prepare the Potatoes
Wash the baby potatoes thoroughly under cold water to remove any dirt. Pat them dry with a kitchen towel.
- 2
Chop the Garlic and Rosemary
Mince the garlic cloves finely. Chop the fresh rosemary leaves to release their aromatic oils.
Cooking
- 3
Preheat the Oven
Preheat your oven to 425°F (220°C) to ensure it's hot enough to roast the potatoes.
- 4
Mix Ingredients
In a large mixing bowl, combine the washed and dried baby potatoes, minced garlic, chopped rosemary, salt, black pepper, and olive oil. Toss everything together until the potatoes are evenly coated.
- 5
Roast the Potatoes
Spread the coated potatoes evenly on a baking sheet. Make sure they are in a single layer for even cooking. Place the baking sheet in the preheated oven.
- 6
Cooking Time
Roast the potatoes for 30-35 minutes, flipping them halfway through to ensure they are golden brown and crispy on all sides.
Serving
- 7
Final Touch
Once the potatoes are golden and cooked through, remove them from the oven. Let them cool for a few minutes.
- 8
Serve
Transfer the fire roasted potatoes to a serving dish. Optionally, garnish with a sprig of fresh rosemary before serving.
