DonnaLee's Special Roasted Potatoes

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“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.”
1hr 15mins

Ingredients Nutrition


  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.

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