Italian Roast Potatoes

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.

375 degrees, 2 tbsp olive oil, 20-25 mins

Very good, cooked in 30 minutes or so on convection roast 425

Excellent recipe which we have made several times. Used two sheet pans for about 3 lbs of potatoes. Added chopped rosemary. Goes well with grilled meat.

i made these with bbq steak and they were perfect--flavorful without being overly complex next to all the other spice at the table. Zero leftovers. A yummy new staple for when we have large groups.

I started this recipe before reading the reviews. I was expecting the worst results but I ended up being pleased with how my potatoes turned out. I used baby wax potatoes and cut them into quarters, I flipped them every 10-15 minutes, and I kept an eye out for burning garlic (this didn't happen with my batch) and a nice crisp crust. I used 1/3 cup of olive oil and agree that it was too much so next time I might take it down to 1/4 cup or even just a couple tablespoons.

Use fresh chopped rosemary, like we do in Tuscany, instead of oregano- but can use both together if FRESH, not dried... And I agree with Vicki below- easy on the oil, 2-3 Tbsp max. at 400-415 degrees for 30-35 min.

Late to the game on this one. My husbands’ Italian family has been making these for years. We always use a mixture of white and sweet potato’s cubed and tossed with granulated garlic, Italian seasoning, olive oil and roasted until golden and delicious. Roasted at 400*.

I’ve tried both salting after roasting (per the recipe) and salting before roasting, and the pre-roast salting yields much more flavorful results.

I've made this twice. Both times I substituted rosemary for the oregano, because I like rosemary potatoes. The first time I made it, I minced the garlic and eyeballed the olive oil, and the potatoes were perfect. The second time, I sliced the garlic and used the garlic amount in the recipe, and not only did the garlic burn, the potatoes were definitely too oily.

I didn’t read the comments previous to trying this recipe. Following it produced slightly over cooked potatoes in probably way too much olive oil (but was delish!) with burned garlic. Still, it was pretty good and I’ll make it again with slightly less oil and garlic powder or salt.

I’m baffled by the comments on this chain. This is a traditional British “crispy potato” recipe. Maybe not the method but certainly the time & amt of fat. My MIL’s recipe is “a very hot oven, lots of lard & a long time.”

Better yet, boil the potatoes until soft first. Then transfer and cover with oil and salt and roast at 445f for 45 min. The best

From the comments on this recipe it seems many people have a problem with measurements and understanding ratio variations. Funny really. Eg - 2 1/2 tablespoons is about 1/4 cup; 415F is about 210C - 40mins is about right. Fan forced probably a little less - that would be the only missing point. Rosemary and/or sage also excellent. Made it often. All good. Lost in translation?

Used red potatoes sliced lengthwise. Preheated combo of canola and olive oil in cast iron skillet, Tossed potato pieces in olive oil and sprinkled with taste and dried rosemary. Put whole unpeeled clove of garlic in with potatoes and tossed to coat with oil. Roasted 15 min. Turned and roasted 20 more min. Perfect. Made 1/4 recipe for 2.