Roasted Red Potatoes

"From Martha Stewart Living"
 
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photo by Sharon123 photo by Sharon123
photo by Sharon123
Ready In:
35mins
Ingredients:
4
Serves:
4-6
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ingredients

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directions

  • 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).

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Reviews

  1. 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.
     
  2. 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!
     
  3. 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.
     
  4. Absolutely delicious! I grow fresh rosemary in large quantities and always have it on hand year 'round, so it's a pleasure to go out and snip what I need. And SO fresh and flavorful! This is simple, yet flavorful. The potatoes need a good dosing of seasoning, remember.
     
  5. These are divine! My mom even asked for the recipe.
     
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