Wednesday, November 7, 2012

Oven-Roasted Potatoes Sprinkled with Rosemary and Garlic

    I've been thinking it would be nice to share a simple side dish with you......a dish that no one would say is too complicated or has too many ingredients or different techniques.  And.....who doesn't love potatoes, right??  They are another one of those veggies that can be prepared in an infinite number of ways and I love variety!  My kids adore roasted potatoes, so any time I make them, in whatever variation, they're happy.

    I don't usually use a recipe when I'm roasting vegetables, but, for those of you who just feel better having specific measurements, this is for you. I found this recipe in a great cookbook called Celebrating Italy by Carol Field.  The book takes you through a year in Italy and explains different feasts and festivals that are celebrated through the months and also the different traditions and foods that are prevalent.  These potatoes would be a common side dish eaten during the vendemmia (Italian word for harvest) in the vineyards of Italy.  It would not be uncommon for the workers of the vineyard to take a break in the middle of the day, after the grapes were cut and loaded, and have a lunch of these potatoes with turkey that had been roasted in a woodburning oven.  Wow!!  The all too often PB&J in the kids' and hubby's lunchboxes kind of pale in comparison!  Glad these make it onto my dinner table at least!

Oven-Roasted Potatoes Sprinkled w/ Rosemary & Garlic
                                                                       (serves 6)

6 baking potatoes
2 tblsp. minced fresh rosemary
2 tblsp. minced garlic
1/2 cup extra-virgin olive oil
1 1/2 tsp. salt

    Preheat the oven to 425 degrees.  Peel the potatoes, dice them into small cubes, and place them in a bowl.  Add the minced rosemary and garlic, olive oil, and salt.  Toss with clean hands, coating the potatoes well.  (Sorry, but we Italians like to really get in there and feel the food.....sometimes our hands are the best tools!)

    Oil a roasting pan or line with parchment paper.  Spread the potatoes evenly over the bottom. 

    Bake until the potatoes are crisp and golden brown, about 45 minutes or so, turning them every 10-15 minutes with a spatula and spreading them out in a single layer.  The size of the potato cubes will determine how long they will need to cook.  Just watch them and cook until they're as brown as you like.

    These are garlicky and delicious!!

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