Porchetta-Spiced Roasted Potatoes Recipe (2024)

Yes, porchetta-spiced potatoes do not contain porchetta, just as a pumpkin-spiced latte does not contain pumpkin.

Shouldn’t Porchetta spiced potatoes contain Porchetta?

I had the same question until....I reread and noticed the hyphen between "porchetta" and "spiced" - indicating that you are using porchetta spices for the potatoes - not porchetta itself. The operative word is "spice," and not "porchetta," which is simply a modifier telling you the kind of spices.

I've substituted Aleppo pepper flakes for Italian red pepper. It's a bit less hot and, IMO, tastier. I get them on Amazon.

These are absolutely amazing. The aroma this gives off while roasting is out of this world. I used a skimpy 1/2 tsp of crushed red pepper and it was plenty for me. Your dinner guests will absolutely swoon over these (and it's easy enough for weeknight cooking too).

This sounds great!The other day I roasted potatoes with halved Brussels sprouts, which was very popular with the local critics. :) But the only herb I used was fresh rosemary- I'd like to try it again with the Porchetta-spice combo.

It does- here is the first sentence of the article:The flavors of Italian porchetta — garlic, fennel, rosemary, sage, thyme and black pepper — infuse the olive oil that coats these potatoes.

Whenever I roast potatoes (and carrots too:) I always put the cutup potatoesin a plastic bag (used bread bags are the best since they don't break and are strong) pour some olive oil into the bag to coat them and let them sit for at least 1/2 hour turning them over. Works every time!

These are awesome! Sometimes fennel can be a little much for me, so I halved that amount. Made as is otherwise. Will be making again asap!

I used duck fat that I had in the fridge instead of oil, deeeeevine!!!

I will use 1.5 times the amount of spice next time. The flavor was there (and delish), just not prominent enough.

Use only 4T oil

These were delicious, highly recommend! I swapped the red chilli flakes for peri-peri powder instead. Next time I’ll bake it in a casserole so it’s easier to coat the the potatoes in the spice paste.

Made this last night with fingerlings sliced in half. Followed all ingredient and prep instructions. Can’t say we loved it. Maybe the fennel a little overpowering. Not difficult, but didn’t like the flavor combo. Wouldn’t make it again.

Ah memories of my dad’s homemade porchetta, which I can now enjoy minus the red meat.Original potato recipe is great; will experiment with sweet potatoes.

These were a hit for my grandmother’s birthday dinner! I was generous with my fresh herbs (whose really measuring) and used small red potatoes. My family devoured them!

Excellent—especially with half potatoes, half carrots.

These are delicious. Highly recommend. I think for our 1/3 recipe I should have roasted them in a casserole that they just fit in, so that when the spice paste gets added it’s easier to toss them in it.

Wonderful change to my standard oregano/garlic potatoes. A winner!

Made these for Christmas dinner. Good, but not as good as my standard potatoes with grey poupon mustard. These also got icky after sitting for a few minutes, despite being crispy and very attractive just out of the oven. Unlikely to repeat, as the end result was a bit disappointing.

These are ridiculously good. I love the assertive herbs and spices with the crispy potatoes. These were a great accompaniment to the portobello mushrooms au poivre.

These are awesome! Sometimes fennel can be a little much for me, so I halved that amount. Made as is otherwise. Will be making again asap!

I used fingerling potatoes and Aleppo instead of red pepper flakes. Fragrant and tasty!

Okay. I should have read the intro. Herbs will burn if roasted with the potatoes from the get go. Makes sense.