Crispy potato roast from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • kbrooks on May 21, 2025

    This works with almost any potato, not just russet. I often use Yukon golds.

  • eliza on January 04, 2018

    Mine looked lovely, all crisp with golden edges, but ultimately we found it bland despite adding all the seasonings. I much prefer simple roast potatoes to these, but I'm glad I tried it. Took only about 1 hour in convection oven at 350.

  • VineTomato on September 17, 2017

    Great dish and a success first time round. Don't usually have great success with potato dishes and they are not my favourite thing to eat. This was great. I made it with baby potatos to use up some left overs so was a little worried how it would turn out. Delicious! Urfa chilli flakes added a slight heat and some extra, attractive colour.

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