Roasted Potatoes with Garlic, Feta, Olives, and Oregano

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Appears in Cook's Illustrated May/June 1998

For a crisp, dense, velvety roasted potato, take low-starch potatoes, cover for part of the cooking time, and flip them once.

SERVES 4

TIME 1¼ hours

Roasted Potatoes with Garlic, Feta, Olives, and Oregano

WHY THIS RECIPE WORKS

To arrive at our ideal roast potatoes recipe—potatoes that were crisp and deep golden brown on the outside, with moist, velvety, dense interior flesh—we wound up choosing a waxy potato such as Red Bliss, which is better able to retain moist...

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