Porchetta-Spiced Roasted Potatoes

The flavors of Italian porchetta — garlic, fennel, rosemary, sage, thyme and black pepper — infuse the olive oil that coats these potatoes for an intensely fragrant, golden and crisp side dish. The herb seasoning is added halfway through roasting to prevent it from burning, as well as to maintain the herbs’ fresh and vibrant flavors. These potatoes can accompany any large roast, such as beef, pork, turkey and chicken, and also pair beautifully with fish like salmon and cod. With the addition of some mayonnaise and chopped fresh celery, leftovers can be turned into a zesty potato salad.

Ingredients

• 5

  tablespoons extra-virgin olive oil

• 3

  pounds baby potatoes (such as creamer, baby white or new potatoes), halved

• Salt

• 1

  tablespoon minced garlic

• 1

  tablespoon ground fennel or 1 tablespoon whole fennel seeds, ground

• 1

  teaspoon dried thyme

• 1

  teaspoon finely chopped fresh rosemary

• 1

  teaspoon finely chopped fresh sage

• ½

  teaspoon freshly ground black pepper

• ½

  teaspoon red-pepper flakes

• Chopped parsley, for garnish

Preparation

1. Heat oven to 425 degrees. On a rimmed baking sheet, combine 2 tablespoons of the oil and potatoes, and season with salt; toss to evenly coat. Spread in an even layer and roast until light golden, 20 minutes.
2. Meanwhile, in a small bowl, combine the remaining 3 tablespoons oil, garlic, fennel, thyme, rosemary, sage, black pepper and red-pepper flakes, and season to taste with salt; mix well.
3. Spoon the herb mixture over the potatoes and toss until evenly coated, using a spatula to lift up the potatoes if necessary. Continue roasting until the potatoes are fragrant, golden brown and tender when pierced with a fork, 10 to 15 minutes longer.
4. Transfer potatoes to a serving platter and garnish with parsley. Serve warm.