Rating: 3.35 stars
469 Ratings
  • 5 star values: 90
  • 4 star values: 104
  • 3 star values: 176
  • 2 star values: 80
  • 1 star values: 19

A copper gratin dish or cast-iron skillet is ideal for roasting potatoes, but a rimmed baking sheet works equally well. To ensure that the potatoes cook evenly, slice larger ones in half lengthwise and leave smaller ones whole.

Martha Stewart Living, July 2002

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Credit: James Baigrie

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Heat a large ovenproof gratin dish or skillet in the oven 15 minutes. Combine salt, pepper, thyme, and rosemary in a small bowl.

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  • Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. Remove from oven, and serve hot with additional seasoned salt on the side.

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Reviews (2)

469 Ratings
  • 5 star values: 90
  • 4 star values: 104
  • 3 star values: 176
  • 2 star values: 80
  • 1 star values: 19
Rating: Unrated
04/23/2017
The photo on this recipe doesn't match the recipe. Can you guys update it? What is showing up for me is this image: http://assets.marthastewart.com/styles/wmax-520-highdpi/d8/Potatoes/Potatoes_xl.jpg
Rating: 5 stars
02/24/2014
These were the best potatoes I've ever cooked and eaten! I used dry herbs since I didn't have fresh, and they came out fantastic! I also used a cast iron skillet, and made as directed. Hubby said best potatoes ever. The salt was what made them so tasty too.
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