Italian Roast Potatoes Nigella Lawson Yield: 4 servings 2½ pounds waxy potatoes (about 6 medium), such as Red Bliss, unpeeled and cut into 1-inch cubes. 12 cloves garlic, peeled 2 tsp. dried oregano ¼ to ½ cup olive oil Salt Heat oven to 425o. In a large roasting pan, combine potatoes, garlic, oregano and oil. Stir until potatoes are well-coated, and spread them evenly in pan. Place in oven, and roast until golden brown and crispy, 40 minutes to an hour. (If the potatoes are crowded in the pan, they will take longer to crisp.) Remove potatoes and garlic from oven, and transfer to serving dish. Sprinkle with salt to taste, and serve immediately.

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