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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


  1. 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.

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