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Under 30 Minutes

Under 30 Minutes

Pan-Roasted Rosemary Potatoes

  • prep: 15 mins
    total time: 15 mins
  • servings: 4


  • 1 tablespoon olive oil
  • 1 pound small new potatoes, halved
  • 6 cloves peeled garlic
  • 3 sprigs fresh rosemary
  • Coarse salt and ground pepper


  1. Step 1

    In a large nonstick skillet, heat oil over medium heat. Add potatoes, cut sides down, and garlic; cook, turning potatoes occasionally, until golden brown, 6 to 8 minutes.

  2. Step 2

    Add rosemary and 1/2 cup water; reduce heat to medium-low. Cover; cook, turning potatoes occasionally, until tender and water has evaporated, 15 to 20 minutes (check after 15 minutes and add more water if potatoes are not done).

  3. Step 3

    Strip leaves from rosemary sprigs; discard stems and scatter leaves. Season potatoes with salt and pepper. Serve immediately.

Everyday Food, October 2005