Spice up your potato recipe rotation with this side dish for bite-size roasted rosemary potatoes! Because the potatoes are boiled first before roasting, they emerge from the oven perfectly crispy on the outside, and creamy on the inside. For ease and convenience, this roasted potato recipe works well with all small potato varieties, including red and golden potatoes, and fingerling potatoes, too!
Prep: Bring a large pot of water to a boil. Preheat oven to 450°F (232°C).
Boil: Cut potatoes into bite-sized pieces. Carefully add to boiling water and cook until fork tender, about 10 to 15 minutes. When finished, strain potatoes.
Assemble: In a large bowl, toss together boiled potatoes, oil, rosemary, garlic powder, and salt. Arrange on a parchment-lined baking sheet in a single layer.
Bake: Bake potatoes until crispy and golden brown, about 20 minutes.