Italian Roast Potatoes Recipe (2024)

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.

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.

In other words, follow NONE of the original recipe!

Better roasting method: put the dressed potatoes on a rimmed baking pan. Cover tightly with foil. 425 oven for 20 minutes. Uncover. 425 oven for 1( more minutes. Flip anfmd finish in over for 5-7 more minutes. Crusty outside; creamy inside.

I've made these hundreds of times the way I learned in Florence. Don't cube potatoes. Slice in half lengthwise, then cut each half, still lengthwise, into three or four long pieces before cutting this way and that to make pointy, roughly pyramid shapes. Drizzle w a couple Tbs. olive oil, a good amount of coarsely chopped rosemary, hot red chile flakes and salt. Roast in a half-sheet pan at 425 to 450, turning once or twice, until golden brown on all sides. Garlic would only burn.

Wait a half hour or so to add the garlic cloves or they shrivel up into hard, burnt nuggets!

This requires a recipe?! I have been making this forever, usually with fresh rosemary. Way too much olive oil in this recipe and as many have said, cooking time should be about 45 minutes.

I am completely baffled by these instructions. Cooking 1 inch cubed potatoes for 1 hour at 425 degrees resulted in charred, inedible potatoes adrift in the half cup of olive oil. This recipe needs to be rewritten.

This recipe is delicious. However, if you're not in the mood for potatoes, you could get some canned tuna and...

This is one of the best recipes for roasted potatoes in that you don't have to turn the potatoes once they are in the oven. The peeled garlic cloves do tend to burn so I do not peel and remove them after about 30 minutes. Add back to the serving bowl for diners to squeeze out. Delicious. Also, cooking time for convection bake is about 40 minutes. Changing up seasonings is also fun: use rosemary, oregano, even chile powder or smoked paprika.

I do this a lot (it is as good as a potato-side-after-a-long-day-on-the-job can possibly get.) One difference: Grapeseed oil is what I use here; it is meant for a much higher temperature than olive oil, so you will get really crisp pieces.

I grew up eating this..and I'm in my 70's. Our family recipe is: enough olive oil to coat potatoes
sprinkle with chopped onions, fennel seed, salt & pepper
Turn potatoes about every 10 minutes so all sides brown.
Ready in about 30 min.

Parboil for 4 minutes!

Rosemary is definetely Italian and that's what we use with potatoes, not oregano..

This recipe doesn't take nearly as long as it says—even for a large batch spread out on a pan it took about 40-45 minutes.

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.