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Oven-Roasted Potatoes

Heating the oil before adding the potatoes makes them crisp on the outside, soft on the inside.

  • Servings: 8

Source: Martha Stewart Living, April 1996


  • 16 small Yukon Gold potatoes (about 7 1/2 pounds)
  • Juice of 2 lemons
  • 1 tablespoon dried Greek oregano
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 1/2 tablespoons olive oil


  1. Heat oven to 425 degrees. Peel potatoes into egg shapes with a paring knife; place them in water as you work. Drain; dry potatoes. Toss with lemon juice, oregano, salt, and pepper.

  2. Pour oil into a shallow baking pan; place pan in oven until oil is hot, 3 to 5 minutes.

  3. Add potatoes to pan; roast 10 minutes, then turn potatoes. Continue roasting until potatoes are brown, crisp, and tender, turning twice, about 30 minutes.

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