advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Rosemary Potatoes

Try these potatoes with Steaks with Balsamic-Mustard Sauce and Steamed Green Beans.

  • Servings: 4
Rosemary Potatoes

Source: Everyday Food, May 2005

Ingredients

  • Coarse salt and ground pepper
  • 2 1/2 pounds red new potatoes
  • 1 teaspoon dried rosemary
  • 1 tablespoon olive oil

Directions

  1. In a 5-quart pot, bring 1/2 inch water to a boil; add salt and potatoes. Cover; cook, turning occasionally, until tender, about 14 to 16 minutes.

  2. With a slotted spoon, transfer potatoes to a bowl. (Reserve pot of water for Steamed Green Beans.

  3. Sprinkle potatoes with rosemary and oil. Season with salt and pepper. Break up potatoes with a fork or spoon, tossing to coat; cover to keep warm.

Reviews (4)

  • earthseame 20 Jun, 2010

    I saved the leftovers for the Nicoise Salad on the menu for the next day and was very disappointed. The potatoes were bland and starchy - the flavor change after 24 hours in the refrigerator was very pronounced.

  • earthseame 20 Jun, 2010

    Yummy! Fresh rosemary makes it even better. Adding garlic and substituting butter for the olive oil makes it decadent enough for a Roman emperor.

  • Sugi 27 May, 2008

    I agree that roasting is far better, sprinkled with olive oil, crushed garlic and any herb.

  • josephinebat10 29 Apr, 2008

    Try roasting these instead of boiling, they are far better tasting, also with a little added crushed garlic with the rosemary on them.

Related Topics