Fresh rosemary complements the earthy taste of roasted potatoes in this basic but satisfying side dish.
Supply: Martha Stewart Living, October 2004
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- one 1/two lbs child red potatoes, quartered
- 2 tablespoons olive oil
- 2 tablespoons coarsely chopped fresh rosemary
- Coarse salt and freshly ground pepper
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 as soon as halfway via cooking, right up until potatoes are golden brown and crisp outdoors and tender inside, about thirty minutes.
If you choose, use fresh thyme alternatively of the rosemary. Any leftover potatoes can be mashed the following day (the crisp pieces add sudden crunch), or tossed with mayonnaise or dressing to make potato salad.