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.

　　

Ingredients

serves 4

　　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

　　

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.Buy the full book from Amazon.