Oven-Roasted Red Potatoes

Serve these potatoes as a side dish for dinner, tossed in vinaigrette with a sandwich, or as an accompaniment to an omelet for breakfast.

Serves: 4Hands-on: 10 minutesTotal: 55 minutesDifficulty: Easy

Serves: 4


  • 3 lbs. small red potatoes
  • 2 Tbsp. olive oil
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 Tbsp. chopped rosemary


  • Preheat the oven to 350°F.
  • Cut the potatoes in half to make bite-size pieces (or quarters for larger potatoes). In a large bowl, toss potatoes with oil, salt, pepper, and rosemary.
  • Spread the potatoes out on a sheet pan and roast uncovered for 45 minutes.