That recipe happens to be for roasted red potatoes, which are simple to make - amazing to eat - and look great if you want to serve them at a dinner party...
Roasted Red Potatoes
Martha Stewart Living, October 2004
Prep Time: 5mins Total Time: 35mins
If you prefer, use fresh thyme instead of the rosemary. Any leftover potatoes can be mashed the enxt day (the crisp pieces add unexpected cruch), or tossed with mayonnaise or dressing to make potato salad.
1½ pounds baby red ptoatoes, quartered
2 tablespoons olive oil
2 tablespoons coarsely chopped fresh rosemary
course salt and freshly ground pepper
Preheat oven to 425°.
Toss potatoes, oil, and rosemary on a rimmed baking sheet.
Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.
See, told you it was simple... I use all kinds of herbs for this recipe besides just rosemary... It really depends what I'm in the mood for and the herbs I'm using in other parts of the meal. The potatoes are great with Herbes de Provence instead of rosemary... I almost always add garlic to these (dried or fresh) - to taste.
I really hope you enjoy this recipe as much as I have and do..
Here's to warm ovens and full bellies.