Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Rosemary Potatoes 2.1 (7) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 3, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Try these potatoes with our Steaks with Balsamic-Mustard Sauce and Steamed Green Beans. Ingredients Coarse salt and ground pepper 2 ½ pounds red new potatoes 1 teaspoon dried rosemary 1 tablespoon olive oil Directions 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. With a slotted spoon, transfer potatoes to a bowl. (Reserve pot of water for Steamed Green Beans. 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. Rate it Print