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a bowl of little potatoes with rosemary and butter

Rosemary-Butter Roasted Little Potatoes

Tender little potatoes tossed in rosemary and butter make the perfect side dish.
Course Side Dish
Prep Time 6 minutes
Cook Time 20 minutes
Steam Time 12 minutes
Total Time 38 minutes
Servings 4 people
Calories 288kcal
Author Rachel Ballard


  • 1.5 pounds little potatoes about 2" in diameter
  • 1/4 cup water
  • 3 tablespoons avocado oil
  • 1 teaspoon sea salt
  • 3 tablespoons melted butter
  • 2 tablespoons fresh rosemary finely chopped


  • Preheat the oven to 425. Line a rimmed baking sheet with parchment paper and set aside.
  • Place the potatoes in a microwave safe bowl with the water and cover with a plate or safe lid. Microwave until the potatoes are fork tender--about 12 minutes total, but check yours at about 6 minutes and go from there.
  • Once the potatoes are just tender but not falling apart, drain the water and transfer them to the baking sheet. Use the bottom of a glass or jar to flatten them slightly.
  • Toss with avocado oil and salt and bake until golden on the edges--about 15 to 20 minutes. Check yours at 12 minutes and go from there.
  • Once golden brown, remove from the oven and pour over the butter and rosemary and toss while the potatoes are still hot. Serve warm.


Calories: 288kcal | Carbohydrates: 27g | Protein: 3g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 688mg | Potassium: 783mg | Fiber: 3g | Sugar: 2g | Vitamin A: 304IU | Vitamin C: 15mg | Calcium: 24mg | Iron: 1mg