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Gallery Read the full recipe after the video. Recipe Summary prep: 5 mins total: 35 mins Servings: 4 roasted red potatoes
Ingredients Ingredient Checklist 1 1/2 pounds baby red potatoes, quartered 2 tablespoons olive oil 2 tablespoons coarsely chopped fresh rosemary Coarse salt and freshly ground pepper
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.
Gallery Read the full recipe after the video.
Recipe Summary prep: 5 mins total: 35 mins Servings: 4 roasted red potatoes
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 5 mins total: 35 mins Servings: 4
Recipe Summary
prep: 5 mins total: 35 mins
Servings: 4
prep: 5 mins
total: 35 mins
prep:
5 mins
total:
35 mins
Servings: 4
4
roasted red potatoes
roasted red potatoes
Ingredients
Ingredients
- 1 1/2 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.
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.
Cook’s Notes
If you prefer, use fresh thyme instead of the rosemary as Martha did when she made this recipe for Cooking School.
Reviews (13)
Add Rating & Review 755 Ratings 5 star values: 121 4 star values: 147 3 star values: 276 2 star values: 137 1 star values: 74
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Reviews (13)
Add Rating & Review 755 Ratings 5 star values: 121 4 star values: 147 3 star values: 276 2 star values: 137 1 star values: 74
Add Rating & Review
755 Ratings 5 star values: 121 4 star values: 147 3 star values: 276 2 star values: 137 1 star values: 74
755 Ratings 5 star values: 121 4 star values: 147 3 star values: 276 2 star values: 137 1 star values: 74
755 Ratings 5 star values: 121 4 star values: 147 3 star values: 276 2 star values: 137 1 star values: 74
5 star values: 121 4 star values: 147 3 star values: 276 2 star values: 137 1 star values: 74
Martha Stewart Member Rating: 5 stars 09/08/2019 very easy since do not like rosemary i used dill Martha Stewart Member Rating: 5 stars 06/23/2019 Very good and simple! We love these and make them regularly! Martha Stewart Member Rating: 5 stars 12/30/2017 Appreciated the hint to preheat the pan. I added oregano and basil to rosemary and used sea salt. Turned out delicious😋 ! Martha Stewart Member Rating: 5 stars 07/28/2017 I did add some onion powder seasoning. They were delicious. Martha Stewart Member Rating: 5 stars 05/22/2017 Super yummy!! Everyone loved them!! LOVE ya Martha and everyone else!! Martha Stewart Member Rating: Unrated 04/22/2016 Directions say "425" and in the video Martha says "450". Which is it? Martha Stewart Member Rating: Unrated 03/12/2013 These turned out great in the toaster oven, I added a sprinkle of red pepper flakes and garlic powder. Perfect! Martha Stewart Member Rating: Unrated 01/04/2012 I've made these potatoes several times now and they are a hit with my family, even the small children! The key for me is to dice them up into 1/2 inch squares, toss them with salt, pepper, olive oil, a little lemon juice and chopped rosemary. I tried garlic and it didn't work - it scorched. I cook it in an oven-to-table casserole dish with high sides. Then, when it's done, I add a little more salt and some olive oil and deglaze the dish to get more of the yummy crispies mixed in. Yum! Martha Stewart Member Rating: Unrated 04/15/2010 My family loves these. I just double the recipe. I add 2 cloves of finely minced garlic. They reheat welll a day or two later if you have leftovers. Just add 2 tsp olive oil and reheat on sheet pan at 350 for 10-12 min. Martha Stewart Member Rating: Unrated 03/25/2010 I want to make this for Easter Sunday brunch for about 30 people. Can I make them the night before and reheat them? Martha Stewart Member Rating: Unrated 03/09/2010 This turned out great. It's a keeper! Martha Stewart Member Rating: Unrated 08/22/2009 I poured too much oil and after 15 minutes in the oven, they werenn n n t doing well. Heren n n s what I did to fix them. I put them on another cookie sheet with a slotted spoon/tongs. Instead of giving them an additional 15 minutes I gave them 3-5 extra minutes, 18-20 minutes. That was perfect and they were delicious. They evenly cooked and were wonderful to eat. Martha Stewart Member Rating: Unrated 12/17/2007 I want to make this for about 16 people. Can it be done in an electric roaster?Martha Stewart Member
Rating: 5 stars 09/08/2019
very easy since do not like rosemary i used dill
Rating: 5 stars
Rating: 5 stars 06/23/2019
Very good and simple! We love these and make them regularly!
Rating: 5 stars 12/30/2017
Appreciated the hint to preheat the pan. I added oregano and basil to rosemary and used sea salt. Turned out delicious😋 !
Rating: 5 stars 07/28/2017
I did add some onion powder seasoning. They were delicious.
Rating: 5 stars 05/22/2017
Super yummy!! Everyone loved them!! LOVE ya Martha and everyone else!!
Rating: Unrated 04/22/2016
Directions say “425” and in the video Martha says “450”. Which is it?
Rating: Unrated
Rating: Unrated 03/12/2013
These turned out great in the toaster oven, I added a sprinkle of red pepper flakes and garlic powder. Perfect!
Rating: Unrated 01/04/2012
I’ve made these potatoes several times now and they are a hit with my family, even the small children! The key for me is to dice them up into 1/2 inch squares, toss them with salt, pepper, olive oil, a little lemon juice and chopped rosemary. I tried garlic and it didn’t work - it scorched. I cook it in an oven-to-table casserole dish with high sides. Then, when it’s done, I add a little more salt and some olive oil and deglaze the dish to get more of the yummy crispies mixed in. Yum!
Rating: Unrated 04/15/2010
My family loves these. I just double the recipe. I add 2 cloves of finely minced garlic. They reheat welll a day or two later if you have leftovers. Just add 2 tsp olive oil and reheat on sheet pan at 350 for 10-12 min.
Rating: Unrated 03/25/2010
I want to make this for Easter Sunday brunch for about 30 people. Can I make them the night before and reheat them?
Rating: Unrated 03/09/2010
This turned out great. It’s a keeper!
Rating: Unrated 08/22/2009
I poured too much oil and after 15 minutes in the oven, they werenn n n t doing well. Heren n n s what I did to fix them. I put them on another cookie sheet with a slotted spoon/tongs. Instead of giving them an additional 15 minutes I gave them 3-5 extra minutes, 18-20 minutes. That was perfect and they were delicious. They evenly cooked and were wonderful to eat.
Rating: Unrated 12/17/2007
I want to make this for about 16 people. Can it be done in an electric roaster?
All Reviews for Roasted Red Potatoes
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All Reviews for Roasted Red Potatoes
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