Roasted Red Potatoes


All you need is potatoes, olive oil, and fresh rosemary to make this simple 35-minute side dish.

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 five minutes to prep and about 30 minutes of hands-off time to roast. There’s no need to peel the potatoes which saves time; simply wash them, cut them in half, and toss with olive oil, fresh-ground black pepper, and salt right on the baking sheet (no bowl required).

Then, add your favorite fresh herb, such as rosemary, thyme, or oregano. Martha recommends chopping the herbs, rather than carefully removing the leaves from the stems—another time-saving strategy. Spread the potatoes on the baking sheet, cut side down, and roast to golden perfection.

Martha's secret for deliciously crispy roasted potatoes? Preheat the baking sheet while you prep the potatoes.

roasted red potatoes - in bowl

Emily Laurae


  • 1 ½ pounds baby red potatoes, quartered

  • 2 tablespoons olive oil

  • 2 tablespoons coarsely chopped fresh thyme or rosemary

  • Coarse salt and freshly ground pepper


roasted red potatoes - ingredients

Emily Laurae

  1. Preheat oven and toss potatoes with oil:

    Preheat oven to 425 degrees. Toss potatoes, oil, and rosemary on a rimmed baking sheet.

    roasted red potatoes - adding oil and herbs

    Emily Laurae

  2. Spread potatoes on baking sheet:

    Spread out potatoes in a single layer; season with salt and pepper.

    roasted red potatoes - in sheet pan

    Emily Laurae

  3. Roast potatoes:

    Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.

    roasted red potatoes - on sheet pan

    Emily Laurae

    roasted red potatoes - in bowl

    Emily Laurae

Using Leftovers

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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