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Italian roast potatoes from The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser

  • garlic
  • oregano
  • potatoes

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Notes about this recipe

  • Laura on June 20, 2012

    Pg. 300. These are really good. I think the suggested cooking time is too long -- ours were done in about 50 minutes. We added the garlic at the 30 minute mark and that seemed to be exactly right. These were crunchy on the outside and soft on the inside. Made a nice accompaniment to grilled NY strip steaks.

  • PrincessK on February 14, 2011

    p. 300 1-inch potato cubes (2.5 lbs) tossed with olive oil (1/2), 12 cloves of unpeeled garlic and lots of oregano then oven-roasted UNCROWDED for about an hour. Check after 45 mins. Kosher salt after roasting. Serve right away. Maybe add garlic halfway through so they aren't so overcooked and hard?

  • Jane on February 14, 2011

    These were really easy to prep and then just roast in the oven for an hour while I got on with the rest of dinner. The only disappointment was that the garlic was completely overcooked and rock hard. I left the cloves unpeeled but it didn't help. Next time I will add them half way through. I loved the crunchy exterior and soft insides of the potatoes. I served these with Breaded Chicken Breasts with Parmesan Cheese p.465 and Broccoli Puree with Ginger p.253.

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Reviews about this recipe

  • Kate Cooks the Books

    It is with a great deal of authority that I tell you that these are some excellent spuds.

    Full review