Roasted Carrots
Martha Rose Shulman
5103 ratings with an average rating of 5 out of 5 stars
5,103
About 1 hour
Porchetta-Spiced Roasted Potatoes
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 5tablespoons extra-virgin olive oil
- 3pounds baby potatoes (such as creamer, baby white or new potatoes), halved
- Salt
- 1tablespoon minced garlic
- 1tablespoon ground fennel or 1 tablespoon whole fennel seeds, ground
- 1teaspoon dried thyme
- 1teaspoon finely chopped fresh rosemary
- 1teaspoon finely chopped fresh sage
- ½teaspoon freshly ground black pepper
- ½teaspoon red-pepper flakes
- Chopped parsley, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
212 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 4 grams protein; 425 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 425 degrees. On a rimmed baking sheet, combine 2 tablespoons of the oil and potatoes, and season with salt; toss to evenly coat. Spread in an even layer and roast until light golden, 20 minutes.
- Step 2
Meanwhile, in a small bowl, combine the remaining 3 tablespoons oil, garlic, fennel, thyme, rosemary, sage, black pepper and red-pepper flakes, and season to taste with salt; mix well.
- Step 3
Spoon the herb mixture over the potatoes and toss until evenly coated, using a spatula to lift up the potatoes if necessary. Continue roasting until the potatoes are fragrant, golden brown and tender when pierced with a fork, 10 to 15 minutes longer.
- Step 4
Transfer potatoes to a serving platter and garnish with parsley. Serve warm.
Private Notes
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Cooking Notes
AB
Yes, porchetta-spiced potatoes do not contain porchetta, just as a pumpkin-spiced latte does not contain pumpkin.
TJ
Shouldn’t Porchetta spiced potatoes contain Porchetta?
CFXK
I had the same question until.... I reread and noticed the hyphen between "porchetta" and "spiced" - indicating that you are using porchetta spices for the potatoes - not porchetta itself. The operative word is "spice," and not "porchetta," which is simply a modifier telling you the kind of spices.
Figaro
I've substituted Aleppo pepper flakes for Italian red pepper. It's a bit less hot and, IMO, tastier. I get them on Amazon.
Alicia
These are absolutely amazing. The aroma this gives off while roasting is out of this world. I used a skimpy 1/2 tsp of crushed red pepper and it was plenty for me. Your dinner guests will absolutely swoon over these (and it's easy enough for weeknight cooking too).
Postagoras
This sounds great! The other day I roasted potatoes with halved Brussels sprouts, which was very popular with the local critics. :) But the only herb I used was fresh rosemary- I'd like to try it again with the Porchetta-spice combo.
chris
It does- here is the first sentence of the article: The flavors of Italian porchetta — garlic, fennel, rosemary, sage, thyme and black pepper — infuse the olive oil that coats these potatoes.
Johnny Ventura
Whenever I roast potatoes (and carrots too:) I always put the cutup potatoes in a plastic bag (used bread bags are the best since they don't break and are strong) pour some olive oil into the bag to coat them and let them sit for at least 1/2 hour turning them over. Works every time!
Courtney
These are awesome! Sometimes fennel can be a little much for me, so I halved that amount. Made as is otherwise. Will be making again asap!
Meri
A family favorite that is absolutely delicious! I have never enjoyed success placing whole fennel seeds in a grinder, or using a mortar and pestle. I decided to chop them with a French chef’s knife and works like a charm. Enjoy!
emily
Fantastic exactly as written
Luvarose
I used duck fat that I had in the fridge instead of oil, deeeeevine!!!
Jude
I will use 1.5 times the amount of spice next time. The flavor was there (and delish), just not prominent enough.
elizabeth
Use only 4T oil
Sini
These were delicious, highly recommend! I swapped the red chilli flakes for peri-peri powder instead. Next time I’ll bake it in a casserole so it’s easier to coat the the potatoes in the spice paste.
M/R Cooper
Made this last night with fingerlings sliced in half. Followed all ingredient and prep instructions. Can’t say we loved it. Maybe the fennel a little overpowering. Not difficult, but didn’t like the flavor combo. Wouldn’t make it again.
Shirley
Ah memories of my dad’s homemade porchetta, which I can now enjoy minus the red meat. Original potato recipe is great; will experiment with sweet potatoes.
PJ
These were a hit for my grandmother’s birthday dinner! I was generous with my fresh herbs (whose really measuring) and used small red potatoes. My family devoured them!
SB
Excellent—especially with half potatoes, half carrots.
Patty
These are delicious. Highly recommend. I think for our 1/3 recipe I should have roasted them in a casserole that they just fit in, so that when the spice paste gets added it’s easier to toss them in it.
Shirley
Wonderful change to my standard oregano/garlic potatoes. A winner!
philly girl
Made these for Christmas dinner. Good, but not as good as my standard potatoes with grey poupon mustard. These also got icky after sitting for a few minutes, despite being crispy and very attractive just out of the oven. Unlikely to repeat, as the end result was a bit disappointing.
Dana
These are ridiculously good. I love the assertive herbs and spices with the crispy potatoes. These were a great accompaniment to the portobello mushrooms au poivre.
Courtney
These are awesome! Sometimes fennel can be a little much for me, so I halved that amount. Made as is otherwise. Will be making again asap!
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