Photo of Roasted Baby Red Potatoes with Rosemary by WW

Roasted Baby Red Potatoes with Rosemary

1 - 3
PersonalPoints™ per serving
Total Time
35 min
5 min
30 min
The simplicity of this side dish makes it a match for pretty much any main, whether you’re having roast chicken, grilled steak, or salmon. Add visual drama to the dish by using baby potatoes in a medley of colors. You can also replace the rosemary with an equal amount of another herb—fresh thyme and sage both taste amazing with potatoes.


Uncooked red potato(es)

1½ pound(s), baby variety (about 24)

Olive oil

1 Tbsp, extra-virgin

Sea salt

¾ tsp, or kosher salt, divided

Black pepper

tsp, freshly ground


1 Tbsp, fresh, chopped


  1. Preheat the oven to 425°F. On a rimmed baking sheet, toss the potatoes with the oil, ¼ tsp of the salt, and the black pepper. Roast until the potatoes begin to brown, about 20 minutes.
  2. Remove the potatoes from the oven. Sprinkle the potatoes with the rosemary and the remaining ½ tsp salt and toss to coat. Continue to roast the potatoes until tender throughout, about 10 minutes more.
  3. Serving size: about 4 potatoes