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Mini Rosemary Roasted Potatoes. Crispy, crunchy and quicker to cook than conventional roast potatoes.
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5 from 10 votes

Mini Rosemary Roasted Potatoes

These mini Rosemary Roasted Potatoes are crispy, crunchy and quicker to cook than conventional roast potatoes. Good with pretty much everything.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Author: Tania @ The Cook's Pyjamas


  • 4 medium - large potatoes peeled and cut into 3cm cubes.
  • 3 Tablespoons olive oil duck fat or pork lard.
  • 2 Tablespoons finely chopped fresh rosemary
  • Salt & pepper


  • Pre-heat the oven to 200C (180C fan forced)

If using duck fat/lard

  • Spoon the fat onto a shallow baking tray.
  • Place the baking tray in the oven.

For the potatoes

  • Place all of the ingredients, including olive oil if using, into a large bowl.
  • Season generously with salt & pepper.
  • Toss well, ensuring that the potato cubes are covered in rosemary.
  • Spread the potato cubes evenly over a shallow baking tray. If using duck/pork fat, remove the hot tray from the oven and toss the potatoes in the melted fat. Be careful as the hot fat may spit.
  • Bake the potatoes for 40 - 50 minutes, stirring occasionally, until golden brown and crispy.
  • Serve immediately.