Skillet Roasted Garlic Rosemary Baby Potatoes

Happy Tuesday everyone! This weekend was quite a big one, I traveled to Boston to visit my bestie, and my other bestie ran in the Boston Marathon! She totally killed it! I’m so incredibly proud of her, and what a big accomplishment it was.

Anyway, now that my shout out is done, I’m going to keep this post short and sweet today. For your next dinner you are hosting, this Skillet Roasted Garlic Rosemary Baby Potatoes recipe will be perfect. It’s easy to make, doesn’t require a lot of attention, and totally delicious. Plus it pairs perfectly with any grilled meat or fish!

We used our 10-inch Lodge cast iron skillet, which is the perfect size, anything smaller won’t fit all the potatoes. We first heated the ghee on the stove top, added in the potatoes and everything else, and then put it in the oven for 45 minutes.


The recipe is totally paleo, whole 30, gluten free and grain free – so everyone can enjoy it!

Skillet Roasted Garlic Rosemary Baby Potatoes

Paleo, whole 30, gluten free, and grain free

Serves 4-6


  • 1 1/2 teaspoons of garlic, minced
  • 2 teaspoons fresh rosemary, minced
  • 1 1/2 lbs red baby potatoes, scrubbed and quartered
  • 2 tbsp ghee
  • 1 tsp salt
  • Freshly ground black pepper


Preheat the oven to 350F.

Heat a 10-inch cast iron skillet over medium heat. Add in the ghee, and once hot add the potatoes, rosemary, salt and pepper. Stir to mix everything together.

Once everything is mixed, and coated in the ghee, place the skillet in the oven. Cook for about 45 minutes, while stirring occasionally. The potatoes should be tender when tested with a knife.

Let cool, and serve warm.


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