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Shingled Roasted Potatoes

Shingling these potatoes is as easy as thinly slicing each (just not all the way through) before roasting them. The result is a beautiful display. Put them in the oven 30 minutes before the beef goes in so that everything is ready at the same time.

  • Servings: 6
Shingled Roasted Potatoes

Photography: Jonathan Lovekin

Source: Martha Stewart Living, December 2011


  • 6 russet potatoes
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt


  1. Preheat oven to 425 degrees. Peel one long side of each potato. Thinly slice each crosswise, cutting only three-quarters of the way through, keeping bottoms (unpeeled portions) intact. Brush sliced portion of potatoes with olive oil. Season with salt. Bake on a baking sheet in the lower third of the oven until tender and slightly golden, about 1 hour 5 minutes.

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