Toaster Oven Rosemary Potatoes

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 your holiday table.

Roasted potatoes on a metal baking pan with a spatula.

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.

Buttery roasted potatoes in a small green oval baking dish.

There’s something about the simple combination of olive oil, aromatic fresh rosemary, and 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.

~ Keep scrolling for step by step photos & toaster oven tips after the recipe ~

Roasted potatoes on a metal baking pan with a spatula.

Toaster Oven Rosemary Potatoes

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

This tasty side dish is the perfect addition to weeknight meals and holiday dinners.

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

Instructions

  1. Adjust your toaster oven cooking rack to the bottom position, select the ‘Bake’ setting, and preheat to 400°F. Lightly oil a rimmed baking sheet.
  2. Cut the potatoes in half or quarters if larger. You’re shooting for pieces that are about 1/2-inch to 3/4-inch thick.
  3. In a medium bowl, combine potatoes, olive oil, garlic, rosemary, salt, and black pepper. Toss well to coat.
  4. Transfer potatoes to the prepared baking sheet and arrange in a single layer with the cut sides facing the pan.
  5. Roast potatoes, flipping occasionally, until golden, crispy, and fork-tender about 30 to 45 minutes depending on the size of your potatoes.

Notes

Convection Toaster Oven Adjustments

Reduce the temperature to 375°F and cook for 25 to 35 minutes.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 117Total Fat: 3.6gSaturated Fat: 0.6gCholesterol: 0mgSodium: 37mgCarbohydrates: 21.6gFiber: 2.5gSugar: 1.2gProtein: 2.2g

Step by Step Photos and Tips

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

One of the reasons I love our Breville Smart Oven Pro (BOV845BSS) is that it can fit a quarter sheet pan. That size pan is great if you’re roasting broccoli, cabbage wedges or a pound of baby potatoes.

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

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.

Cooking With Convection

Uncooked baby potatoes on a quarter sheet pan.

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 get too crispy before the interiors can cook through.

So if you’re cooking these potatoes with a convection toaster oven I’d suggest you reduce the temperature to 375°F and begin checking for doneness after 25 minutes.

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

5 Tips for Great Tasting Rosemary Potatoes:

  • Try to chop the pieces the same size, around 1/2-inch thick is best.
  • 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 smells amazing (like pine needles and nature) but you can substitute 1 teaspoon of dried rosemary instead. It’s not the same but still tasty. 
  • 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.
  • Stirring or flipping the potatoes with a spatula every 10 to 15 minutes will make sure they don’t stick and help to get all the sides golden and crispy.

{Related: How to Store Fresh Herbs So They Last Longer}

Golden roasted potatoes on a quarter sheet pan.

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 has disappeared!

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