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Roasted Red Potatoes

If you prefer, use fresh thyme instead of the rosemary. Any leftover potatoes can be mashed the next day (the crisp pieces add unexpected crunch), or tossed with mayonnaise or dressing to make potato salad.

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Red Potatoes

Photography: Jonathan Lovekin

Source: Martha Stewart Living, October 2004


  • 1 1/2 pounds baby red potatoes, quartered
  • 2 tablespoons olive oil
  • 2 tablespoons coarsely chopped fresh rosemary
  • Coarse salt and freshly ground pepper


  1. Preheat oven to 425 degrees. Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.

Reviews (7)

  • daniesmiley 12 Mar, 2013

    These turned out great in the toaster oven, I added a sprinkle of red pepper flakes and garlic powder. Perfect!

  • krisx2 4 Jan, 2012

    I've made these potatoes several times now and they are a hit with my family, even the small children! The key for me is to dice them up into 1/2 inch squares, toss them with salt, pepper, olive oil, a little lemon juice and chopped rosemary. I tried garlic and it didn't work - it scorched. I cook it in an oven-to-table casserole dish with high sides. Then, when it's done, I add a little more salt and some olive oil and deglaze the dish to get more of the yummy crispies mixed in. Yum!

  • ka465 15 Apr, 2010

    My family loves these. I just double the recipe. I add 2 cloves of finely minced garlic. They reheat welll a day or two later if you have leftovers. Just add 2 tsp olive oil and reheat on sheet pan at 350 for 10-12 min.

  • KimberlyBell 25 Mar, 2010

    I want to make this for Easter Sunday brunch for about 30 people. Can I make them the night before and reheat them?

  • fraumitmotorrad 9 Mar, 2010

    This turned out great. It's a keeper!

  • drbrain 22 Aug, 2009

    I poured too much oil and after 15 minutes in the oven, they werenn n n t doing well. Heren n n s what I did to fix them.

    I put them on another cookie sheet with a slotted spoon/tongs. Instead of giving them an additional 15 minutes I gave them 3-5 extra minutes, 18-20 minutes. That was perfect and they were delicious. They evenly cooked and were wonderful to eat.

  • trenick 17 Dec, 2007

    I want to make this for about 16 people. Can it be done in an electric roaster?

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