Nice, right? I think I just invented potato porn.
Not to stereotype myself but I am, in fact, Irish and I do, undoubtedly, love potatoes in all forms. I think real mashed potatoes were the first thing I ever learned to make. Even my mother, who has made not cooking her life’s passion, can make mashed potatoes.
So it is with a great deal of authority that I tell you that these are some excellent spuds.
The recipe calls for “waxy potatoes” but doesn’t tell you which genus of potato that might be. But that’s why I’m here, right? Use Yukon Golds.
And don’t be too limited by the “Italian” in the title; the only thing that makes them vaguely Italian is the oregano. Feel free to serve them with sushi if you like (and you will like). You could substitute any herb for the oregano; rosemary seems obvious but thyme would be great too.
Italian Roast Potatoes are on page 300 of The Essential New York Times Cookbook.
These look really good. Walter won’t eat oregano – and always knows it’s there if I try to sneak it in.
But I can use marjoram, which is a great substitute for oregano.
Hi Kate. These look delicious but 1/2 cup seems like a lot of olive oil for just 2-1/2 pounds of potatoes. Or maybe that’s why they’re so good:) Anyway, did you use all of it?
Potato porn indeed. Who needs protein?
So easy. So good. And a great excuse to use this trick, which totally works. Too easy. I may add a whole head of garlic to everything from now on. We tweaked it and used tiny yellow potatoes from Trader Joe’s, whole. They have a nice cherry-tomato sort of mouth “pop” when the skins are intact. YUM.