Italian Roast Potatoes

Name: Italian Roast Potatoes
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: italian, mediterranean
Ingredients: 2 1/2 pounds waxy potatoes (about 6 medium), such as Red Bliss, unpeeled and cut into 1-inch cubes; 12 cloves garlic, peeled; 2 teaspoons dried oregano; 1/4 to 1/2 cup olive oil; Salt

By Nigella Lawson

Total Time: 1¼ hours
Rating: 4(1,853)
Comments: Read comments

These potatoes are beloved by children and adults alike, and they are very easy to make. Just cube the potatoes (don't bother to peel) and tumble them into a pan. Pour on the olive oil, sprinkle the oregano, peel the garlic cloves (you don't even have to do that if you're pushed for time), mix everything together and stick the dish in the oven. Serve alongside some lamb chops and a simple salad, or just the salad.

Featured in: AT MY TABLE; It Isn't La Dolce Vita, But It's Pretty Close

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Ingredients

Yield:4 servings

2½pounds waxy potatoes (about 6 medium), such as Red Bliss, unpeeled and cut into 1-inch cubes
12cloves garlic, peeled
2teaspoons dried oregano
¼ to ½cup olive oil
Salt

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 425 degrees. In large roasting pan, combine potatoes, garlic, oregano and oil. Stir until potatoes are well-coated, and spread them evenly in pan.
Step 2
Place in oven, and roast until golden brown and crispy, 40 minutes to an hour. (If the potatoes are crowded in the pan, they will take longer to crisp.)
Step 3
Remove potatoes and garlic from oven, and transfer to serving dish. Sprinkle with salt to taste, and serve immediately.

Ratings

4 out of 5

1,853 user ratings

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Comments

Vickie7 years ago

This recipe is ridiculous. Anyone who roasts in the oven even infrequently would quickly realize that the cooking time and amount of olive oil is way off. You will have incredibly oily, burnt potatoes if you follow this recipe! Disappointing that NYT would post this without checking it, especially given it's attributed to a highly respected cookbook author! 415-425 degrees for 30-40 minutes with approx 2 1/2 tbsp of oil will give you a great result.

Sebastiano7 years ago

No guys. No oregano. Sage and rosemary. The garlic must be crushed. 2 crushed cloves are more than sufficient. You can use (less) butter, we all do in Northern Italy.

mnoutdoorlover7 years ago

In other words, follow NONE of the original recipe!

busy college student4 months ago

Did not use 1/4 to 1/2 olive oil, followed the recommendations of the top commenters and it turned out good :)

Robert Dahl7 months ago

We have been making these for years, after learning the basics from old Italian family friends. Just be sure to turn every potato skin side down, and arrange so no two are touching. Also, cut them into a bowl, then stir in minimal oil with salt and pepper.

Yan1 year ago

Followed the recipe and the results were great. People who said 40 minutes is “too much” - maybe you used wrong equipment? I used the exact same pan and after 40 minutes at 425 potatoes were definitely NOT ready. Pulled them out after 50, and honestly they could have spent few more in there. Also had no problem with oregano. I’m sure thyme as some suggested could be great too, but oregano has its own beauty. Overall very pleasing results.

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