A copper gratin dish or cast-iron skillet is ideal for roasting potatoes, but a rimmed baking sheet works equally well. To ensure the potatoes cook evenly, slice larger ones in half lengthwise and leave smaller ones whole.
Recipe information
Yield
serves 4
Ingredients
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon finely chopped fresh thyme
1/4 teaspoon finely chopped fresh rosemary
1 1/2 pounds fingerling potatoes, scrubbed
1 tablespoon extra-virgin olive oil
Preparation
Step 1
Preheat the oven to 400°F. Heat a large ovenproof gratin dish or skillet in the oven 15 minutes. Combine the salt, pepper, thyme, and rosemary in a small bowl.
Step 2
Toss the potatoes in a medium bowl with the olive oil. Sprinkle generously with the seasoned salt mixture, and arrange the potatoes in a single layer in the preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. Remove from the oven, and serve hot with additional seasoned salt on the side.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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