In every episode of Martha Stewart’s Cooking School, learn cooking fundamentals following Martha’s signature step-by-step, how-to teaching process. Be sure to check your local listings to see when this episode will be airing in your area.
This episode is devoted to roasting, a straightforward and adaptable technique that also works well for meat, fish and chicken. Martha’s roast chicken showcases the benefits of this method, with a crisp exterior and moist interior. Because roasting so beautifully concentrates the flavors of the ingredients, it’s also well suited to vegetables, and Martha includes a recipe for a delicious roasted root vegetable salad. Finally, she prepares a show-stopping dish fit for any holiday table: a green peppercorn-crusted roast tenderloin of beef.
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Martha Stewart talks about how to roast vegetables, chicken and meat.
This Week’s Recipe
This herb-roasted potatoes recipe from Martha Stewart is a delicious side dish that does not require great skill to make taste great.
- 1 pound small red potatoes, halved
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped fresh thyme
- Coarse salt and freshly ground pepper
- Place a rimmed baking sheet on rack in oven and preheat oven to 450 degrees.
- Combine potatoes, olive oil, and thyme in a large bowl. Season with salt and pepper and toss until well combined.
- Remove heated baking sheet from oven and transfer potatoes to baking sheet, cut sides down.
- Roast until browned and tender, 45 to 60 minutes.
Yield: 4-6 servings
For more of Martha Stewart’s Cooking School, visit MarthaStewart.com: