Roasted Red Potatoes

Prep Time:
5 mins
Total Time:
35 mins

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.


  • 1 ½ pounds baby red potatoes, quartered

  • 2 tablespoons olive oil

  • 2 tablespoons coarsely chopped fresh rosemary

  • Coarse salt and freshly ground pepper


  1. 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.

    roasted red potatoes
    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.

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