Prep 5 mins
Cook 30 mins
From Martha Stewart Living
- 1 1⁄2 lbs baby red potatoes, quartered
- 2 tablespoons olive oil
- 2 tablespoons coarsely chopped fresh rosemary
- salt & pepper
- 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).
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.
Absolutely delicious and SO easy! I used dried rosemary since I didn't have any fresh and it was still wonderful. They are even great reheated the next day. I love that this recipe uses a healthy oil and no butter! I recommend lining your baking sheet with foil to aid in cleanup. This is going into my regular cookbook. Thank you for sharing!
Great! I used 2 lbs of red potatoes and did not measure the olive oil. For herbs/spices, I used sea salt and dried oregano. When it came out of the oven (after about 45 minutes), I added some garlic powder and black pepper.