Cinnamon Roasted Potatoes
Published November 23, 2010
Andrew Scrivani for The New York Times
- Total Time
- 90 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 ½ pounds Yukon gold potatoes, cut into 1 ½-inch chunks
6 unpeeled garlic cloves
3 tablespoons extra virgin olive oil
1 cinnamon stick, broken into pieces
1 teaspoon kosher salt
½ teaspoon ground black pepper
Nutritional analysis per serving (4 servings)
32 grams carbs; 230 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 4 grams fiber; 432 milligrams sodium; 4 grams protein; 1 gram sugar
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 by
Preparation
- Step 1
Heat oven to 325 degrees. Put all the ingredients in a 10-inch cast-iron skillet and stir until combined.
- 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.
Private Notes
Comments
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.
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.
This was unusual and unexpected in taste, very easy, and got rave reviews.
Prepared as directed. This was so easy and SO good! Highly recommend this recipe.
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.
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!