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
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.
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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