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.
- 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.
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SourceMartha Stewart Living, October Fall 2004