Need a quick, easy, yet delicious side dish for a meal?

Look no farther. This recipe was a hit during my winter break when I was home and made these for my family.


They thought it was such a delicious and fun idea!


I usually don’t eat white potatoes that much because I just really only love sweet potatoes. Hence why I made all those recipes like a sweetpotato pizza crust, a sweetpotato cookie dough dipsweetpotato pumpkin muffins, and sweetpotato brownies!


But guess what? I LOVED these.

Like I said, need a side dish, these are it next time!


Until next time,

xoxo, Sarah Grace

Mini Roasted Rosemary Potatoes


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Cook time: 

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Serves: 10-12

A great side dish and can be prepared a day in advance so that all you have to do is bake it when desiring! Perfect for a big meal presentation
  • 1 bag Mini Golden Potatoes
  • Olive Oil Spray or just some to drizzle
  • 1 tablespoon dried Rosemary
  • Sea Salt and Pepper to taste
  1. Bring a large pot of water to a boil and add mini potatoes
  2. Simmer potatoes until soft, about 20 minutes
  3. Drain potatoes and get out the cookie sheet you will bake them on
  4. Spray sheet with nonstick spray
  5. One at a time, set a mini potato on the cookie sheet, and press down on it gently with the back of a spoon, in order to mash it down but still keep it intact as one piece
  6. Once all potatoes are smashed and on cookie sheet, drizzle or spray with olive oil
  7. Sprinkle dried herbs, sea salt, and pepper on potatoes.
  8. At this point, you can either cover and refrigerate until ready to bake, up to two days
  9. When ready to bake, preheat oven to 400 degrees F and remove sheet from fridge if it was in there in order to bring to room temperature
  10. Bake in oven for about 20 minutes, or until potatoes are slightly crispy on edges
  11. Serve warm