This roasted red potato recipe requires 5 minutes of prep time and around 30 minutes of hands-off roasting time. You just need baby red potatoes, olive oil, and fresh rosemary or similar hardy herb like thyme. While preparing the potatoes, Martha preheats the oven sheet to get delightfully crispy roasted potatoes.
- 1 1/2 pounds baby red potatoes, quartered
- 2 tablespoons olive oil
- 2 tablespoons coarsely chopped fresh rosemary
- Coarse salt and freshly ground pepper
- Step 1 Preheat oven to 425 degrees Fahrenheit. Place potatoes, oil, and rosemary on a baking sheet with a rim. Spread potatoes in a single layer; season with pepper and salt. About 30 minutes, tossing once halfway through cooking, roast the potatoes until golden brown and crisp on the exterior and soft on the inside.
Use fresh thyme instead of rosemary, as Martha did when she prepared this dish for Cooking School.
The following day, any remaining potatoes may be mashed (the crisp bits offer an unexpected bite) or mixed with mayonnaise or dressing to create potato salad.