Thanksgiving Porchetta-Spiced Roasted Potatoes


Porchetta-Spiced Roasted Potatoes


  1. 4 pounds small red potatoes, halved or quartered if large
  2. 3 tablespoons olive oil
  3. Salt and freshly ground black pepper, to taste
  4. 2 teaspoons dried oregano
  5. 2 teaspoons fennel seeds
  6. 1 teaspoon crushed red pepper flakes
  7. 4 cloves garlic, minced
  8. Zest of 1 lemon
  9. Juice of half a lemon
  10. Chopped fresh parsley for garnish


  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the potatoes with the olive oil, salt, pepper, oregano, fennel seeds, red pepper flakes, garlic, lemon zest, and lemon juice. Toss until evenly coated.
  3. Spread out the seasoned potatoes on a baking sheet in an even layer.
  4. Roast in the preheated oven for about 35 minutes, flipping halfway through, until they are golden brown and crispy on the outside but tender inside.
  5. Remove from the oven and let cool slightly before sprinkling with chopped fresh parsley for garnish. Serve warm alongside your favorite main dish. Enjoy!