Cinnamon Roasted Potatoes
- Total Time
- 90 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½pounds Yukon gold potatoes, cut into 1½-inch chunks
- 6unpeeled garlic cloves
- 3tablespoons extra virgin olive oil
- 1cinnamon stick, broken into pieces
- 1teaspoon kosher salt
- ½teaspoon ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
230 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 4 grams protein; 432 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat oven to 325 degrees. Put all the ingredients in a 10-inch cast-iron skillet and stir until combined.
- Step 2
Transfer to the oven and roast, stirring once or twice, until potatoes are tender, about an hour and 15 minutes. Then raise the oven temperature to 450 degrees and cook until potatoes are crusty, brown and tender, about 15 minutes longer.
Private Notes
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Cooking Notes
Nathan Brasfield
One of my most favorite recipes. Everyone I've served it to has said it's delicious, and it is so easy.
A couple of suggestions: I don't leave the garlic unpeeled--in fact, peeling them allows the entire edible clove to become crispy and delicious itself. I suggest cutting pieces of them to eat along with the potatoes.
Also, 1 cinnamon stick is not enough and it into pieces leaves little fragments everywhere. It's best to put in about 4 or 5 sticks and leave them whole.
kayandallie
This was unusual and unexpected in taste, very easy, and got rave reviews.
Janice
I couldn't break my cinnamon stick into pieces. Cheap store brand -- it would have needed a saw to break it in two. So I chucked in a four whole sticks. It worked great. The potatoes had subtle cinnamon notes, and the sticks themselves were easy to remove from the dish. With higher quality cinnamon sticks (aka ones with a lot more intensity to the flavor), one or two sticks might be sufficient.
Very good, and very easy. Also might try some other spices.
bacongougere
This is one of my go-to recipes, and has been for years. I made it as written the first time, but our family didn't care for the cinnamon. Instead, I increase the garlic to 8-10 cloves (depending on size) and add at least 4 bay leaves. Other than that, the cooking temperatures and times are exactly right. I stir the potatoes after about 45 minutes. Be aggressive with salt and pepper.
Judi
I made these potatoes to go with a Moroccan carrot and chicken thigh stew and they were fantastic! Mild cinnamon flavor and crispy potatoes when made in the cast iron skillet in the oven. Will make again with other Middle Eastern dishes.
Chip
Did replace cinnamon stick with rosemary sprigs with wonderful results.
Lance
Half the recipe just fit in our small cast iron pan. Perfectly crisp edges, creamy centers, and wonderfully easy to make. But the broken-up cinnamon stick was tedious to remove, and the cinnamon flavor wasn't really discernible. Next time, try perhaps 1/4 tsp cinnamon for the half recipe.
Laith
A real winner. Served this up at a dinner party and everybody loved it. I would make some minor tweaks to the recipe by double the garlic cloves and cinnamon sticks
Delicious Roasted Potatoes
This recipe was delicious, but I could not break up the cinnamon stick. I wonder if you could use ground cinnamon for flavoring. Let me know if anyone had a solution to the cinnamon.
Mark
Not sure if expensive name brand cinnamon sticks are any softer ;-) I wrapped mine in a towel and whacked it with a meat tenderizer. Worked like a charm. I loved the subtle add of the cinnamon -- wouldn't want it stronger, such as with ground cinnamon powder. Easiest way to separate potatoes from cinnamon shards is to pluck out potatoes with tongs. Be sure to pluck out the garlic too, which is great squeezed out along potatoes.
Edie
roasted all on cookie sheet at 425 til brown & crunchy. added cinnamon to potatoes along with salt, pepper, thyme. very good
ZJD
This is a keeper. I used petite purple potatoes instead of Yukon gold, doubled the cinnamon, and added sumac and Aleppo pepper. Great flavor and perfect texture. Best part is that I cooked the potatoes ahead and then reheated them in the oven while reverse-searing a steak and they came out almost identical to when I taste-tested them fresh from cooking.
Dave from Calgary
This was great. My wife, who is not a big potato (in any form) fan said ‘Dave, these are really good’. I borrowed from some of the notes and used more cinnamon sticks, more peeled and bisected garlic cloves and more potatoes. Fortunately we have a 12” cast iron pan and it accommodated everything. And so simple…..
az
I really love this recipe. Used about a tsp of ground cinnamon instead of a stick that I did not have. You really can’t go wrong with extra garlic. I may try to preheat the cast iron pan in the oven ahead of time
sylvia
These were just so-so for me! The potatoes got extremely crispy but were hard to bite into and did not maintain their creamy insides. I probably would have cooked at a different temperature/time.
Lorrie
I didn’t have kosher salt, I had natural sea salt and 1 tsp was way too much salt. I’d recommend just salting to taste or trying 1/2 tsp for the roasting and salting to taste after. Otherwise it was great!
LW
This is a great alternative to typical roast potatoes. Everyone liked these and will now be my go to roast potatoes when pairing with Chicken.
linda
Better with Yukon Gold or butter potatoes.
Bronson Page
They were good, although not everyone at our table could get next to potatoes with cinnamon, and I think it could have been stronger with a more finely crushed cinnamon. They came out crispy and delicious. Leaving the garlic unpeeled also didn't work.
Susan
Excellent - these are the creamy inside, crisp outside potatoes I always wish sheet pan recipes delivered. To break the cinnamon stick either: 1) place on cutting board and hit it w meat mallet or heavy rolling pin; or 2) place in food processor and pulse 2 or 3 times. Also I use a 12 inch cast iron pan to give the potatoes more room for heat to circulate around them. Yum!
Angie
I really enjoy making these potatoes in the fall when the weather cools off since the flavors are warm and comforting. After following the recipe, however, I changed things up just a little with how I used the spices. I started to make a blend of garlic powder and ground cinnamon since I didn't like having sticks of it on my plate. Tastes just as amazing!
DerekB
I could not taste any cinnamon using sticks so I subbed a light dusting of ground.
tammy
Soooooo good. Haven't made in a long time and so happy to have re-visited.
binkle
Love this technique! I had more potatoes and a smaller cast iron pan than the recipe, so used a sheet pan. Also used a few shakes of cinnamon (no sticks) as mentioned in another comment. I think that in a cast iron, the potatoes wouldn't stick. Sheet pan version stuck a little bit but not too bad. Excellent crispy texture!
Debra
Can you make these potatoes in an oven-safe pan that is not a cast iron skillet?
ZJD
This is a keeper. I used petite purple potatoes instead of Yukon gold, doubled the cinnamon, and added sumac and Aleppo pepper. Great flavor and perfect texture. Best part is that I cooked the potatoes ahead and then reheated them in the oven while reverse-searing a steak and they came out almost identical to when I taste-tested them fresh from cooking.
mhassett
Best round yet with red potatoes, salt pepper paprika olive oil in cast iron. Crispy outside, soft inside, eaten in a flash.
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