Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Oven-Roasted Rosemary Potatoes 3.7 (35) 2 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 February 28, 2013 Print Rate It Share Share Tweet Pin Email Sprigs of rosemary add a beautiful aroma to these simple roasted potatoes. Ingredients 1 pound small red new potatoes, washed and well dried 3 sprigs fresh rosemary Extra-virgin olive oil Salt and freshly ground black pepper Directions Preheat oven to 400 degrees. Place the potatoes and rosemary on a straight-sided baking sheet. Drizzle with olive oil and season with salt and pepper. Shake pan to coat potatoes. Roast for 30 to 40 minutes, until cooked through and slightly golden. Rate it Print