No Thanks
Keep In Touch With

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

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

Roasted Potatoes

This recipe for roasted potatoes comes from chef Anne Willan.

  • Servings: 8
Roasted Potatoes

Source: Martha Stewart Living Television, December 2000


  • 3 pounds Idaho potatoes, peeled and halved
  • Coarse salt
  • 1/2 cup drippings from Standing Rib Roast


  1. Heat oven to 400 degrees. Place potatoes and salt in a large saucepan. Add enough water to cover. Bring to a boil, and cook for 5 minutes. Remove from heat, and drain. Score potatoes all over with the tines of a fork.

  2. Combine cooked potatoes and drippings in a roasting pan large enough to allow the potatoes to roast in a single layer. Transfer to oven, and roast until crispy and golden brown, about 1 hour.

Reviews (2)

  • QTBabs 29 Dec, 2009

    I added butter to make up for lack of drippings from rib roast. They browned nicely and were a big hit with the family.

  • 57Chevy 27 Dec, 2007

    Good. Not much liquid left after basting the rib roast. Potatoes did not brown as much as I had hoped.

Related Topics