Total Time
Prep 5 mins
Cook 30 mins

From Martha Stewart Living


  1. Preheat oven to 425°F.
  2. Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer, and season with salt and pepper.
  3. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside (about 30 minutes).
Most Helpful

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.

Jersey Strong Girl July 30, 2008

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!

Emily Elizabeth June 24, 2008

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.

juniperwoman April 24, 2011