Basic Roasted Potatoes
With crackled skins and soft interiors, these are a welcome addition to salads and a traditional side dish for meat.
- Servings: 6
Source: Martha Stewart Living, October 2002
- 2 pounds red or white small potatoes, scrubbed and dried
- 4 tablespoons olive oil
- Coarse salt and freshly ground pepper
- Fresh herbs, such as oregano, thyme, and rosemary, finely chopped
Preheat oven to 425 degrees. On a baking sheet, toss potatoes with olive oil, salt, pepper, and herbs. Roast until tender, turning occasionally, about 35 minutes. Remove from oven. Serve potatoes hot or cold.