Post by Suluby on Nov 27, 2015 12:35:05 GMT -5
Italian Roast Potatoes
NIGELLA LAWSON
Time - 1 1/4 hours Yield - 4 servings
INGREDIENTS
2 ½ 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
½ cup olive oil
Salt
PREPARATION
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.
Place in oven, and roast until golden brown and crispy, 1 to 1 1/4 hours. (If the potatoes are crowded in the pan, they will take longer to crisp.)
Remove potatoes and garlic from oven, and transfer to serving dish.
Sprinkle with salt to taste, and serve immediately.
~~~~~~~~
I used Yukon Gold potatoes, and used Italian Seasoning instead of plain oregano.
This dish is now on my "potato sides" rotation!
cooking.nytimes.com/recipes/7095-italian-roast-potatoes?utm_source=Facebook_WCA_Paid&utm_medium=CPC&utm_content=Recipe&utm_campaign=General_Retargeting
NIGELLA LAWSON
Time - 1 1/4 hours Yield - 4 servings
INGREDIENTS
2 ½ 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
½ cup olive oil
Salt
PREPARATION
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.
Place in oven, and roast until golden brown and crispy, 1 to 1 1/4 hours. (If the potatoes are crowded in the pan, they will take longer to crisp.)
Remove potatoes and garlic from oven, and transfer to serving dish.
Sprinkle with salt to taste, and serve immediately.
~~~~~~~~
I used Yukon Gold potatoes, and used Italian Seasoning instead of plain oregano.
This dish is now on my "potato sides" rotation!
cooking.nytimes.com/recipes/7095-italian-roast-potatoes?utm_source=Facebook_WCA_Paid&utm_medium=CPC&utm_content=Recipe&utm_campaign=General_Retargeting