Rosemary mini potatoes



5 min


10 to 12 servings

* PLUS Cooking time: 15 minutes
Rosemary mini potatoes


  • 2 kg mixed baby red and white potatoes
  • 3 tbsp chopped fresh rosemary , or 1 1/2 tsp dried rosemary leaves, crumbled
  • 1/4 cup butter
  • 1 tsp salt


  • Place unpeeled potatoes in a large wide saucepan. Cover with water. Bring to a boil over high heat. Reduce heat to medium, partially cover and gently boil until fork-tender, 15 to 20 minutes. Meanwhile, chop fresh rosemary. Once potatoes are cooked, turn into a colander and drain well. Return to saucepan and set back on burner. Add butter and sprinkle with rosemary and salt. Gently stir until evenly coated. Taste and add more salt, if needed. Turn onto a large platter. Great served hot or at room temperature.

Nutrition (per serving)

  • Calories
  • 143,
  • Protein
  • 2.7 g,
  • Carbohydrates
  • 24.6 g,
  • Fat
  • 4 g,
  • Fibre
  • 2.4 g,
  • Sodium
  • 238 mg.

Keep side dishes simple when you’re entertaining a crowd. If the barbecue is going to be in full swing, consider a quickie that can be done on the stove-top, such as these boiled baby potatoes. They’re ready in 20 minutes, and all they need is butter and herbs.