Sun-Dried-Tomato Roasted Potatoes
Photography: Bryan Gardner
Source: Martha Stewart Living, October 2013
- 1 pound halved baby potatoes
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons sun-dried tomato paste
- Course salt
- A few rosemary sprigs
Preheat oven to 375 degrees.
Place potatoes on a rimmed baking sheet. Toss with olive oil, tomato paste, salt, and rosemary sprigs.
Roast until potatoes are golden brown in places and easily pierced with a knife, about 30 minutes.