Ha-roo! At the request of my ever-encouraging Bonus Dad, Harry Brindley, (whose brilliantly helpful blog slappHappe you should take a peek at) today's recipe is the Rosemary Roasted Potatoes I bragged about recently.
I discovered these in my cooking class here in Rome a few weeks ago, and they're bar-none the best roasted potatoes I've ever had. I know--how good can (pretty) plain roasted potatoes get, right? NO SIR. These babies, if done right, will knock your socks off and I can't wait to make them again. Give 'em a whirl, and let me know what you think.
This is the best picture I can offer you--with a table full of hungry college students, you don't really have time to be a food photo expert. But trust me, they're good, and the recipe for the meatballs are coming next too!
Rosemary Roasted Potatoes (Patate al Forno)
What You Need
6 medium yellow potatoes (not Russet, just a basic yellow thin-skinned potato)
2 cloves garlic, roughly smashed (leave a thin layer of the skin ON!)
2 stalks fresh rosemary
4 T extra virgin olive oil
salt, to taste
What You Do
1. Preheat your oven to 350 degrees F. Peel and slice the potatoes into slim wedges, and put them in a bowl of water until you're ready to use them.
2. Ready to go? Remove the potatoes and dry them off a bit with paper towels. Run your hand down the rosemary stalk in the opposite direction that the leaves tilt in order to strip the leaves off. In a large bowl, toss the potato wedges with the olive oil, garlic cloves, rosemary leaves, and a light sprinkling of salt.
3. Arrange the dressed potato wedges on a nonstick tray, making sure that they DO NOT OVERLAP. This is critical to ensuring you get some good crispy bits. Roast at 350 for about 45 minutes or until they are crispy, browned in spots and fork tender. This may take a little more or a little less depending on the size of the potatoes; keep an eye on them.
4. Remove from the oven and let cool for 2-3 minutes. This will make them easier to unstick from the tray. then, just serve! Nom nom nom.