Roasted Red Potatoes
Fresh rosemary complements the earthy taste of roasted potatoes.
- Total Time:
- Servings: 4
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
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.