Crispy roast potatoes with rosemary and za'tar from Ottolenghi Comfort (page 228) by Yotam Ottolenghi and Helen Goh and Tara Wigley and Verena Lochmuller

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mindyb on May 17, 2026

    These were good- I feel like maybe I parboiled them too long? I ended up increasing the temp to try to facilitate browning. Didn’t cook the full 65 minutes. I think I will try again and continue to tinker with timing.

  • shannonstoney on December 07, 2025

    fantasticly good.

  • treay on February 26, 2025

    Amazingly delicious and crispy. I actually only cooked them for 25 minutes, half the time suggested. A recipe to keep.

  • bernalgirl on November 06, 2024

    First off, this recipe calls for 5 lbs. of potatoes, a feed-a-crowd recipe in a book mostly oriented around 4-6 servings. I cut it by 1/3 and I really couldn’t believe that the potatoes would take a full 50 minutes after parboiling. I’d say 40 minutes would be perfect. The results at 30 minutes were deeply flavorful but not golden. I’d make these again even though 1.5 hours seems like a lot for roasted potatoes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.