Name: Toaster Oven Rosemary Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 pound Yellow Baby Potatoes, washed and dried; 1 tablespoon Olive Oil, plus more for oiling the pan; 1 teaspoon Granulated Garlic; 1 tablespoon Chopped Fresh Rosemary; Fine Sea Salt; Black Pepper

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Toaster Oven Rosemary Potatoes are a simple side dish of crispy baby potatoes and fresh rosemary. They’re a tasty addition to any weeknight dinner or holiday table.

Golden roasted potatoes on a quarter sheet pan.

Around our house potatoes are less of a special occasion item and more like an everyday event.

While the classic toaster oven baked potato is always a favorite, these creamy southwestern twice baked potatoes do make the occasional appearance and roasted sweet potato rounds are a movie night snack staple.

But right now, my go-to dish is this toaster oven rosemary potatoes recipe.

Baby potatoes, sprigs of fresh rosemary, oil, and seasonings arranged on a table and labeled.

There’s something about the simple combination of:

olive oil
aromatic fresh rosemary
sweet garlic

Together they magically make a batch of humble roasted potatoes feel special. Fancy even.

While this easy recipe comes together quickly it can take a bit of time to cook. Try to be patient, those golden crispy edges and creamy middle are so worth the wait.

6 Tips for Great Tasting Rosemary Potatoes

1. Fresh rosemary smells amazing (like pine needles and nature) but you can substitute 1 teaspoon of dried rosemary instead. It’s not exactly the same but still tastes pretty yummy.

2. Oil is your friend here. You don’t want them swimming in it but do make sure to oil your pan and coat the potatoes well.

Fresh rosemary chopped on a cutting board and a white colander with yellow baby potatoes.

3. Granulated garlic works best because the fresh stuff tends to burn and turn bitter when cooked at high heat for too long. If you prefer to use fresh minced garlic, I’d wait to add it until halfway through the cooking time.

4. Try to chop the potato pieces about the same size, around 1/2-inch thick is best.

A glass bowl filled with chopped baby potatoes and fresh rosemary with a wooden spoon.

5. Give your spuds some space. One of the reasons I love our Breville Smart Oven Pro (BOV845BSS) is that it can fit a quarter sheet pan. It’s great if you’re roasting broccoli, cabbage wedges, or a pound of baby potatoes.

With a smaller toaster oven, you may need to reduce the ingredient amounts by 1/3 or 1/2 to fit your pan. Don’t stress about exact measurements, this recipe is very forgiving.

Cooked potatoes on a quarter sheet pan with a metal spatula.

6. Stirring or flipping the potatoes with a spatula every 10 to 15 minutes while they cook will make sure they don’t stick and help to get all the sides golden and crispy.

Cooking With Convection

Usually, when cooking vegetables with our little oven’s convection feature I like to keep the temperature the same and just shorten the cooking time. But at 400°F, the outsides of our potatoes were getting too crispy before the interiors could cook through.

Uncooked baby potatoes on a quarter sheet pan.

So if you’re cooking these potatoes with a convection toaster oven I’d start with the temperature at 375°F and begin checking for doneness after 25 minutes. If they are taking too long to cook through, you can always increase the temperature.

Lastly, while the potatoes are cooling keep an eye out for sneaky pan grazers. The savory aroma always lures them into the kitchen. Before you know it, half the pan will have disappeared!

Buttery roasted potatoes in a small green oval baking dish.

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