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Crisp Roasted Potatoes

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, June 2015


  • 1 1/2 pounds small white or fingerling potatoes
  • Coarse salt
  • 2 tablespoons extra-virgin olive oil


  1. Preheat oven to 450 degrees. Cover potatoes with water by 2 inches in a medium pot. Bring to a boil, season with salt, and reduce heat to a rapid simmer. Cook until potatoes are tender when pierced with a fork, about 20 minutes; drain. Gently smash each potato until slightly flattened but still in one piece (edges will split).

  2. Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet in a single layer and brush tops with remaining 1 tablespoon oil. Bake until golden brown and crisp, flipping once, about 25 minutes. Remove from oven, season with salt, and serve.

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