I’ve been in a potato “rut” and was looking for a new, and easy, recipe for cooking potatoes. We don’t eat potatoes very often, but when we do it’s always Herbed New Potatoes. I’ve tried roasting potatoes in the oven in the past, but the results never lived up to my expectations. This recipe from the NYT’s Cooking email on Most Popular Recipes of 2021 caught my eye. Except for peeling 12 cloves of garlic, it IS very simple and easy….and totally met my expectations for perfectly seasoned, slightly crispy, roasted potatoes. I wouldn’t change a thing.
This is an easy recipe to scale up for more people, just don’t crowd the potatoes! Use several baking sheets to make sure they are spread out enough and can get crispy.
- 2½ pounds red bliss potatoes (about 6 medium), unpeeled and cut into 1-inch cubes
- 12 cloves garlic, peeled ← go for the small-to-medium sized cloves since you’ll want to eat them and the larger cloves may be a bit too much
- 2 tsp dried oregano
- ¼ cup good olive oil
- Kosher salt to taste
- Preheat oven to 425 degrees
- In a large roasting pan, or baking sheet, combine the potatoes, garlic, oregano and oil
- Stir until potatoes are well coated, and spread them evenly ← if the potatoes are too crowded, they will take longer to crisp
- Sprinkle with salt
- Place in oven and roast until golden brown and crispy, about 40-to-60 minutes