New This Month

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


  1. Preheat oven to 375 degrees.

  2. Place potatoes on a rimmed baking sheet. Toss with olive oil, tomato paste, salt, and rosemary sprigs.

  3. Roast until potatoes are golden brown in places and easily pierced with a knife, about 30 minutes.


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