Skip to main content
Epicurious
Cookbooks

Oven-Roasted New Potatoes

Recipe information

  • Yield

    serves 10

Ingredients

3 pounds mixed small new potatoes, unpeeled
1/4 cup extra-virgin olive oil
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper

Preparation

  1. Preheat the oven to 350°F. Toss the potatoes with the oil, salt, and pepper in a large bowl until well coated. Transfer to a 9 × 13-inch metal baking dish and spread in a single layer. Roast, stirring occasionally, until tender, about 1 hour 15 minutes.

The cookbook cover with a blue background and fine typeface.
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. Buy the full book from Amazon.
TagsPotatoRoot VegetableVegetableSideBrunchDinnerLunchVeganVegetarianGluten FreeDairy FreeNut FreeEasy5 Ingredients or FewerRoastSpringCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Kimchi Tuna Melts
Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.