Cinnamon Roasted Potatoes

By Melissa Clark

Cinnamon Roasted Potatoes
Andrew Scrivani for The New York Times
Total Time
90 minutes
Rating
5(772)
Comments
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A cinnamon stick broken into pieces gives these potatoes a bit of Middle Eastern flavor. Roasting them first at 325 degrees, and then turning the heat up to 450, gives them a perfect crispness.

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Ingredients

Yield:4 servings
  • 1½pounds Yukon gold potatoes, cut into 1½-inch chunks
  • 6unpeeled garlic cloves
  • 3tablespoons extra virgin olive oil
  • 1cinnamon stick, broken into pieces
  • 1teaspoon kosher salt
  • ½teaspoon ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

230 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 4 grams protein; 432 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.

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Preparation

  1. Step 1

    Heat oven to 325 degrees. Put all the ingredients in a 10-inch cast-iron skillet and stir until combined.

  2. Step 2

    Transfer to the oven and roast, stirring once or twice, until potatoes are tender, about an hour and 15 minutes. Then raise the oven temperature to 450 degrees and cook until potatoes are crusty, brown and tender, about 15 minutes longer.

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Ratings

5 out of 5
772 user ratings
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Comments

Nathan Brasfield

One of my most favorite recipes. Everyone I've served it to has said it's delicious, and it is so easy.

A couple of suggestions: I don't leave the garlic unpeeled--in fact, peeling them allows the entire edible clove to become crispy and delicious itself. I suggest cutting pieces of them to eat along with the potatoes.

Also, 1 cinnamon stick is not enough and it into pieces leaves little fragments everywhere. It's best to put in about 4 or 5 sticks and leave them whole.

Janice

I couldn't break my cinnamon stick into pieces. Cheap store brand -- it would have needed a saw to break it in two. So I chucked in a four whole sticks. It worked great. The potatoes had subtle cinnamon notes, and the sticks themselves were easy to remove from the dish. With higher quality cinnamon sticks (aka ones with a lot more intensity to the flavor), one or two sticks might be sufficient.

Very good, and very easy. Also might try some other spices.

kayandallie

This was unusual and unexpected in taste, very easy, and got rave reviews.

Gina G

So easy and delicious. When cooking time was up the potatoes were not yet brown - I think I overcrowded the pan. I turned on convection and cooked another few minutes at 450 and they were crisp on the outside and creamy on the inside. Lovely flavors too.

Roberta

This is a fabulous recipe. To save time, I increased the temperature to 400 degrees and cooked them for 40 minutes, flipping the potatoes after 20 minutes. The cinnamon adds a wonderful kick and the cast iron skillet gives the potatoes a nice roasted crust. Thanks!

KM

An air fryer will cut the cooking time significantly, about 15 min

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