m. c. de marco: The New Kitchen Cookbook

Roasted Potatoes

This recipe began life as Garlic Roasted Potatoes by Ina Garten. But I think only the absence of garlic merits headline status in a vegetable recipe.

Garlic powder will stick to the potatoes better, but then you won’t have any burnt garlic bits left over to snack on.


  • 1 ½ lbs red potatoes
  • 3 cloves garlic, diced, or ½ tsp. garlic powder
  • 2 T. olive oil
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • cumin
  • paprika


  1. Cut the potatoes into bite-sized pieces.
  2. Mix with garlic, oil, salt, and pepper.
  3. Arrange in a single layer in a roasting pan.
  4. Sprinkle artfully with cumin and paprika.
  5. Roast 45 minutes at 400°, stirring halfway through.


Combine with roasted green beans or zucchini for the last 15 minutes.

Switch up the spices as in Moroccan Roasted Potatoes