Food & Cooking Recipes Lunch Recipes Roasted Red Potatoes 3.2 (747) 13 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 6, 2022 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 35 mins Servings: 4 A simple but satisfying side dish you'll make again and again, this roasted red potato recipe takes 5 minutes to prep and about 30 minutes of hands off time to roast. All you need are baby red potatoes, olive oil, and fresh rosemary, or another hardy herb such as thyme. Martha's secret for deliciously crispy roasted potatoes is to preheat the baking sheet while she preps the potatoes. Ingredients 1 ½ pounds baby red potatoes, quartered 2 tablespoons olive oil 2 tablespoons coarsely chopped fresh rosemary Coarse salt and freshly ground pepper Directions 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. Emily Laurae Cook's Notes If you prefer, use fresh thyme instead of the rosemary as Martha did when she made this recipe for Cooking School.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. Print