Recipe by eza91804
From Martha Stewart Living
Top Review by Jersey Strong Girl
Sooo good! It's ridiculously easy to make and it always gets a great reaction from my friends. The best part is that you can totally ignore the measurements, unless you're specifically watching calories or something. I make these so they're lightly coated in olive oil, which makes the skin ooo so crispy and sooo good. I've made it with both fresh and dried rosemary and honestly I like it better with the dried. The flavor is there just like it should be, but you don't have to worry about chomping into a chunk of rosemary. Simply delicious.
- 1 1⁄2 lbs baby red potatoes, quartered
- 2 tablespoons olive oil
- 2 tablespoons coarsely chopped fresh rosemary
- salt & pepper
Directions See How It's Made
- Preheat oven to 425°F.
- Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer, and season with salt and pepper.
- Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside (about 30 minutes).