STREAMING NOW: Simply Nigella

DonnaLee's Special Roasted Potatoes

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“DonnaLee was one of my American neighbors when I lived in Germany. She served this a lot with brunch after church on Sundays. DonnaLee does not usually add salt and pepper, but I do. I usually omit the bacon grease and sometimes even omit the bacon. All of the measurements are very much to taste, even the amount of potatoes- I just sprinkle enough herbs on to my liking and add enough potatoes to fill my pan.”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Set out a 9x13" glass casserole pan and grease lightly with some of the olive oil.
  2. Dice raw potatoes (skin on or off- your choice) and place in the pan- you want to have enough pototoes to fill the bottom of the casserole.
  3. Sprinkle cooked peas& carrots over the potatoes.
  4. Press the garlic over the pan, crushing the garlic over the veggies.
  5. Liberally coat veggies with a few spoonfuls of olive oil and toss to mix everything together- the veggies should be well coated, but there shouldn't be a lot of loose oil in the pan.
  6. Sprinkle with oregano, basil, parsley to taste- you want to see little speckles of herbs on every piece of veggie.
  7. Salt and pepper to taste.
  8. Crumble bacon over the top and drizzle with a small amount of reserved bacon fat, if desired.
  9. Bake in a preheated 350 F oven for about 1 hour, uncovered, until vegetables are fork tender.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: