Porchetta-Spiced Roasted Potatoes

By Kay Chun

Updated Nov. 15, 2021

Porchetta-Spiced Roasted Potatoes
Armando Rafael for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Vanessa Vazquez.
Total Time
40 minutes
Rating
5(324)
Comments
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The flavors of Italian porchetta — garlic, fennel, rosemary, sage, thyme and black pepper — infuse the olive oil that coats these potatoes for an intensely fragrant, golden and crisp side dish. The herb seasoning is added halfway through roasting to prevent it from burning, as well as to maintain the herbs’ fresh and vibrant flavors. These potatoes can accompany any large roast, such as beef, pork, turkey and chicken, and also pair beautifully with fish like salmon and cod. With the addition of some mayonnaise and chopped fresh celery, leftovers can be turned into a zesty potato salad.

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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.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Transfer potatoes to a serving platter and garnish with parsley. Serve warm.

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Ratings

5 out of 5
324 user ratings
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Comments

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.

Allyson A.

Did this in the air fryier and it was a success. - 400 for 15 minutes - herbs goes in for the last 10 minutes Came out tasty an crispy. Great dish.

pierre1852

Save the leftover drippings from Melissa Clark's Porchetta recipe and you'll be set!(https://daily4you.info/recipes/1017068-porchetta-pork-roast%3C/a%3E%29%3C/p%3E%3Cdiv class="noteactions_noteActions__VlyP0">

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!

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