Italian Roast Potatoes

From The Essential New York Times Cookbook: Classic Recipes for a New Century

Cookbook

Author(s): Amanda Hesser

Page 300

Course: Sides

Reviews

1 reviews, average rating 4.0 / 5

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11 years ago

★ ★ ★ ★ ★ 4/5

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I cut my potatoes too small and they were very crispy at the end. But tasty. Next time I'll either cut them bigger or cook them a shorter time.

I was worried about cooking garlic cloves so long, so stir them in about 2/3 of the way through. They were perfect.

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